50 Food Mistakes You Need To Avoid
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- Опубліковано 13 гру 2023
- These are mistakes almost everyone makes. So sad :(
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Regarding rule 10, I'd kinda like a full food storage video. Like a comprehensive one. Pantry vs fridge vs freezer. plastic containers vs jars, etc. How long things keep. How to increase that time.
SAME
Same. 👍
Oh my god same
He said to him "'You shall love the Lord your god with all your heart, and with all your soul, and with all your mind.' This is the greatest and first commandment. And a second is like it : 'You shall love your neighbor as yourself.'
@@CerrFr Look what you did! You summoned the god bots! 😨
0:28 pat before sear
0:46 cook with acid
1:13 wait on adding garlic
2:02 don't overcook veggies
2:43 use sharp knives
3:26 use enough fat/salt
3:47 clean as you go
4:10 constantly stir food
4:45 proper food storage
5:11 clean knife after every use
5:31 use the right pan
5:56 toast deez nuts & spices
6:14 how to crack an egg
6:31 pre-measure recipe ingredients
6:53 box directions are suggestions
7:16 don't overhandle food
7:44 keep tools near you
8:13 set a timer before walking away
8:31 cut your own veggies
8:55 soften butter when called for
9:10 proper cutting board material
9:40 don't use oil in pasta
9:56 don't use soap on cast iron
10:27 precise measurements
10:49 wash rice
11:22 don't use apron as towel/oven mitt
11:32 make your own stock
12:03 dont' start steak in butter
12:27 carry-over cooking
12:43 don't add ingredients at same time
13:05 don't rinse cooked pasta
13:25 grind your own spices
13:40 dont' substitute ingredients
14:06 temp control
14:29 mince your own garlic
15:05 parchment paper in (cake) pan
15:48 use a time when baking
16:05 don't use metal in non-stick pan
16:17 use the correct fat for the jorb
16:38 seasoning pasta water
16:59 use enough oil when searing
17:21 reduce sauces properly
17:48 taste as you cook
18:21 rest protein after cooking
18:34 pre-heat pan/oven
18:50 which salt to use
19:25 wash produce
19:42 don't oil grill grates
20:00 check all appliances when done
Legend 🙌🏻
you can timestamp this shit all you want, you're not changing the fact that this guy just told you to clean your knife WITH A TOWEL THROUGHOUT THE DAY and to wash your CAST IRON WITH SOAP d::d:d:d:d:d:d:DD;D NOnoononohahaahahaha
@@babayega1717you goof 😂
goat
Please tell me this was simple to do
As a restaurant worker, I really appreciated the bit about "checking it as you go". Home cooks should absolutely live by that rule! That and clean as you go, lol. No one wants to be in the dish pit at the end of the night!
I can’t believe I actually watched the whole thing!! Just the right speed. Could understand every word you said. Great video shots and editing.
There’s only one thing wrong with - my kitchen is awful, everything in the wrong place. It’s depressing watching you in that kitchen of yours - it’s so free and easy. Mine is cramped - city living and bad design!!!!! Thhthppphhhhtt :P
Have a great day :) 🌿🌺🌼🌸🌷🌱
But... dont do what my wife does and clean so aggressively you outpace the cooking.
I can't turn to stir a pot before my knife is in the dishwasher.
Hi
Hi ❤
I also prep in containers but one for each stage, so all spices may be in one container unlike on TV or UA-cam. Even of 30 seconds later, different container. I also line them up in order of use. Container 1, container 2, etc. Also set up removal containers, like a colander over a plate when doing Beef Bourguignon.
I still get a dish pit but most of that goes in the dishwasher since I am not cooking all night.
Another big tip: make sure your stove is leveled. Youll get uneven pools of oil and dry spots on your pan and you'll simultaneously burn half your food and shallow fry the other half, which i doubt your recipe called for.
I've had to move alot in the last 4 years and I cook alot. It seems like every house I've been in, the stove is unleveled in some way and it's frustrating.
To level your stove; it helps to have a leveler but if you don't have one, get the widest pan in your house, place it on your main burner, put enough water to fill it a quarter of the way. With a ruler, or any apparatus with lines (like a measuring cup) place it on each end of the pan and make sure the water line is touching the same exact line all the other edges of the pot is touching. If one end is higher than the other, adjust against it. To adjust; with a friend or a crowbar, lift the oven just a bit from the front, and the legs of the oven holding it up should be turnable by hand, otherwise, with a towel or a wrench, turn it so it stretches further out or receds. Its going to be a lot of back and forth until you level it fully but its well worth it and shouldn't take longer than 3 minutes if done right, 10 minutes if done poorly but in the end your stove will be leveled.
Good luck!
This is great advice, and no one has commented on it in eleven days. I weep for our society.
@@trublgrl everyone busy adjusting their stoves.
Also make sure your pans aren't warped
My stove is noticeably unlevel and my oil always goes to one side of the pan, but I thought I just had to live with this pain. Thank you for letting me know it's fixable!!
Awesome advice, but there is one point I wanted to bring up. "Don't use soap in a cast iron" is an old warning to abide by, specifically because soap used to have lye in it. The lye in ye olde soap would ruin the seasoning on a pan as fast as steel wool would ruin non-stick. As long as your soap is lye free, you're in the clear!
Yep! Technically dish “soap” is actually called detergent because it doesn’t have the lye in it. You can use oil to clean, but it really should get cleaned with detergent every few uses.
The rust nowadays comes from people not properly drying it off and oiling it immediately. You gotta wash it, dry with a towel, stick it on a hot stove first and few minutes to evaporate off the extra water, then lightly oil it with a high-smoke-point oil. Cast iron is great, but it definitely takes a bit more upkeep than stainless steel.
I agree that it needs a bit more care but the taste of the food done in cast iron is better.
You also have to be careful of taste. Cast iron can absorb the fragrance from the dish detergent. A quick wash is fine but don't ever let soapy water soak in a cast iron pan.
@@HollyFurgasonMy mom has a cast iron pan for only savory foods and a cast iron pan for only desserts like pineapple upside down cake and stuff. Otherwise the desserts will taste like onions and garlic😂
was coming here to say exactly this! don't stick it in a dishwasher but you can totally wash a cast iron with soap. I always wash with soap right away, then throw it back on the stove on medium heat to dry properly. No rust and still a lovely coating of seasoning!
The acid one is so true. I heard a chef say that he thinks people end up mistakenly overuse salt sometimes bc they feel like the dish is missing something but that thing is usually some acidity.
possibly
It’s Christmas Eve, I’m home with my wife( whom I just married 2 weeks ago),I’m cooking dinner for the both of us while watching this vid. Life is great. With this madness going around the world sometimes we just need to slowdown and enjoy the little things with the ppl we love most. Life is good, you just have to embrace it
Nice 💕
This gave me hope💜
Congrats!!!!
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My biggest thing, which kinda sits between timer and following instructions too closely, is not checking on slow-cook recipes as they cook, especially in late stages. Like, obviously you don't want to constantly be opening the oven on a cake or letting all the smoke out of your smoker (which is why the remote thermometer is the greatest kitchen innovation ever) but I've learned the hard way several times how thin the time gap is between an unbelievably kick ass reduction sauce and a carbon block stuck to the bottom of the pan. So I always set a timer for about 10% less time than the recipe calls for and start checking consistently for the last 10%
Yeah, I usually cook overnight in slow mode, so sometimes it is a bit long.
I don't say this lightly. This one video provides an entire course-worth of valuable information which, when followed, can't help but make one a better cook. Probably the biggest bang for "buck" (in this case, TIME) YT vid I've seen. Thank you JW!
An actual informative cooking video like you used to do. Love it, please do more!
Prep work helps a TON, but nobody needs 50 ramekins for powdered seasoning, at all! You can measure everything individually, with one measuring spoon, and toss it all in the same container.
If all the ingredients are to be added at once. You know someone will read your comment and just dump everything in one bowl and wonder why it didn't work.
@@misterhat5823lol for real I feel dude is a big user of premixed spices or a big boxed dinner person
Yes but most beginners will need to see things out before eyeballing measurements
Depends if all seasoning is being added at once.
@@misterhat5823 Exactly that. With spices or herbs, for example, you still probably want two containers so you can do a base addition early then a late addition just before it's done to refresh the volatile compounds that have cooked off.
I'm really glad you decided to make UA-cam videos, Josh. I have learned so much from you in just the past month.
i love how a lot of these tips also apply to anyone working as a line cook. i’m still learning and this really helps
Josh : Always follow the recipe exactly the first time, every little detail!
Also Josh : don't follow the box instructions exactly. You've got instincts, trust them
😅 Me : .... I do what I want *measures garlic by the handful*
I always check my pasta early, even on the imported from Italy brands that are not sold in chain stores.
I mean recipe and box instructions arent really the same
@@hop6343both are instructions for making edible things. Recipes one might say.
Add 1 more, that is my rule, recipe says 3 cloves then use 4 cloves. Yummy
@@hop6343 Many recipes call to cook for what reads on box directions. Here however it isn't typically taken into account, that when cooking pasta, the cooking time isn't usually just in the pasta water, but further cooking also happens when you add the pasta to a sauce.
These kind of videos are so much more useful than the straight up recipe ones (which are still great). I get things that I do do right confirmed and helps me realise the things I've been doing wrong for 10+ plus years. Thanks!!
Kind of have to hard disagree. That's great for you, but I'm 14 minutes in and have found ONE thing on the list that was new to me (#9, which I had technically already learned from his other videos). And #27 he gives no rationale for, just says "use a towel instead." Why? So many of these aren't mistakes that ruin food, they are little tips that can elevate food. I'm not a line cook or chef, just some bum. So I'd honestly rather see a recipe video that incorporates techniques and ingredients in a meaningful way. Not just prattle off a semi-cohesive list out of context.
Again, glad it's your jam. Those are my personal criticisms.
I disagree. While this particular video was quite useful, the recipes need to come back. Most of the recent videos have sucked.
@@gfraserewu I'm with you. most of these kinds of videos are just rapid fire tictok style, full of "info" anyone who spent 10 minutes in a kitchen would pick up on. These kinds of videos aren't for people who actually like to cook, and its a shame because his recipes used to be so awesome.
@@oriffelthis is why I stopped watching his videos. His style change wasn’t it for me, he kinda got progressively annoying and pretentious and I stopped keeping up with him after 2021.
@@misterhat5823 This happened to a few cooking channels, pivoting away from what made me want to watch them. It's very rare I will even watch any cooking videos anymore. Cooking youtube is going down the same way art youtube did.
For the "don't use jarred garlic" tip, I'd say "just buy a garlic press". A beginner cook won't mince garlic with a knife in 30 seconds. But they could with a tool like that.
I love my garlic press! I also have a garlic slicer and dicer that I picked up on amazon a while ago that's handy.
Jar garlic is fine, he just nit picking again. He got most things right but a lot where just either wrong or very opinionated.
@@JS-gd6rm jar garlic has less flavour and is overpriced. You don't need to use as much fresh garlic as jarlic in recipes.
@@JS-gd6rmJar garlic tastes noticeably worse in most things, but is preferable in other things. It's basically an entirely different flavour.
@@JS-gd6rm Ethan Chlebowski did a deep dive on garlic I would highly recommend that you watch it.
I never get tired of your videos. So much useful information that I can take to help improve my cooking skills. Also got your new cook book for Christmas and I'm so excited to try some recipes from it
Thanks, that was really useful. I think the one I love the most and makes most difference is the one about cleaning and clearing the cooking space all along the cooking process. It makes such a difference... Sometimes I cook at some friend's house and to begin with the kitchen sink is full of mugs, pans, etc that they were too lazy to clean and organise. I know they are stressed and overwhelmed by the cooking process just because they cannot handle properly the logistics and rigor of cleaning and organising all day long. But the benefits of doing it are so huge!
I think for most people a little dish soap on their cast iron, every time, is fine. You just need to dry it and maybe do a very, very thin layer of oil on it after. (maybe even heat that up to smoking just in case). Too many people are rolling around with burnt on, rancid stuff instead. You're not going to get rust if you dry that pan instead. Overall lot of good points though.
Also I'm too lazy and will still use better than bouillon 90% of the time. I'll get that waste around to make a stock every once in a while but more often than not I don't have the freezer space because I like frozen snacks lol.
Yeah the whole "don't wash with soap" thing is an old wives tale. Soap used to contain lye which definitely did strip the seasoning, but modern dish soaps are fine. Just dry it off immediately after washing.
Also, I personally think people get too obsessed with building intricate layers of seasoning. just cook with it regularly using lots of fat and you'll build those layers in no time.
@@angusharrison3571 Completely agree!
And yeah, as someone who was a chemist at a detergents/soaps company for restaurants, medical companies, farms, food processing plants, hotels, etc, anything that's getting to the consumer market probably isn't going to affect the seasoning. If we busted out the heavy acids and/or caustic, sure, but you look at what's in, say, Dawn, and it's basically all surfactants.
Basically, don't use oven cleaner or bar-keepers friend and you'll be fine with cast iron. If you do, just re-season it.
Papa literally just told you not to, why the fuck are you doing it.
Yea I fully understand the lack of freezer space issue. I live in an apartment with a very tiny kitchen so my stove and fridge/freezer are also smaller than average.
What works for me is I wash my cast iron....dry it....then put it on the stove top with a little drop of oil. When it begins to smoke I take it off. Wipe the access oil and reheat again. Works like a charm.
don't feel overwhelmed by this video. u learn something every time you cook, and its okay to make mistakes. your food will probably still end up being pretty yummy. theres no need to stress abt it. jus keep cooking 🫡
Yep, some mistakes you have to make yourself or they just won't sink in lol
this comment is so cute, thank you
Practice makes perfect and mistakes will be made. That's how learing works.
Yep, work on each and eventually you will get them all.
Wow didn't know I needed this uplifting and supportive comment right now. Thanks poochie
Thanks a lot, love your content and your books, hope you bring out more of both for me to enjoy ❤
I’m really liking where the channel is going lately, I feel like there’s a little more actual good cooking information and a little less viral TikTok recipes or fast food videos, idk if it’s an actual conscious decision you made or if I’m looking into it too much but I’m really liking it
I LOVE these kinds of videos! Tips and troubleshooting have helped me so much in the kitchen. Thank you!
To the final point about making sure everything is off, I have a habit of turning my stove light on if the oven or any burners are on, and never turning it off until I have shut everything completely off. That way I never forget about a pot simmering on the stove, or a baking steel preheating for an hour, or anything else. If I walk by and notice that light is on, it means something is hot in the kitchen.
I love videos like this. Learning the "why" makes for a better cook. 😊
this is amazing! i've been cooking for almost 20 years, but i always learn new things on your channel. thanks, Joshua.
Joshua I have started to use the tricks from one of your previous videos and the one I use hte most is baking paper being used for potato peels and veggie peels in general to then wrap it all easily up and toss away, but one thing that I have noticed yet you have not mentioned (so far as my knwoleadge goes ) is whenever you whisk anything you use both hands, as in you stir or shake the bowl as well as you stirr or shake with the whisk, which helps to whisk a cream for example, much faster and easier.
I usually use a bowl for peeling - does the same job but no waste
These are the things I learned over time through trial and error and the countless UA-cam videos and cookbooks I’ve read/ watched in the past 7 years! Happy that I got the basics down.
Hi
Just bought the Kindle version of your cookbook. So glad I did. So many recipes, so little time. ❤
I love your vibe 😂 the editing is great - and solid points too
One thing about the parchment paper is one it will burn at high temps and for certain pastries and cakes (ex. Chiffon and most types of sponge) u don’t want to grease and add parchment as it slides Down the pan so it deflates and you have a very sad cake :(. So just be careful in what you add parchment and grease to in baking especially 😊
There are certain recipes which you don't wash the rice for, like risotto where you want the free starches available to thicken the sauce. Don't worry about cleanliness, the rice is already washed of dirt and debris at the processing plant where it was bagged
Yeah, I left a similar comment.
Fantastic advice. Thank you so much!
At 10:00 #24, it's perfectly fine to use soap for your cast iron or carbon steel. The main reason this myth floats around is due to what they used in soaps back then. The only thing you don't want to do that causes that brown rust stain is keeping the pan moist. Doesn't matter if it's soap or water, if it's not dry, it'll rust. I've been using a soapy sponge, hell even a steel wool (for nasty stains, wouldn't recommend it unless you got really nasty stains) and the seasoning doesnt get scraped off. As long as water isnt there and soaking the pan, you're good!
Also, for rice, really depends on culture and for some white rice, please do not wash your rice. Check the labels, some of them have added nutrients due to it already being pre-washed!!!
That alone undermines everything else he said.
Just to add to this, I occasionally will rinse my cast iron with soap, wash with water, dry with a towel, and then add a thin coat of fresh oil and I've never had issues with rust or loss of seasoning. I season once a year and I can cook fried eggs on that bad boy!
Seasoned right and cleaned without soap...cast iron should NEVER have to be reseasoned. If you ever need to use soap to clean cast iron, it was never seasoned right to begin with... @@nathanheidt1047
Came here to say this as well.
This is exactly why no one touches my cast iron pans. I'm not even going to explain why soap is a horrible idea.
Hey Josh!! Watching along, had to jump on and let you know that your newest book just arrived today and I'm stoked to try it all out! Thank you for all the help in the kitchen!! Love your videos.
Hi
Tip #51
Been actively cooking (trying to get better at cooking) since I could reach the stove. The one hobby I’ve never stopped for a period of time. Been at at for over 30 years now. There’s not much I enjoy more than feeding people and teaching others to cook. To me cooking is one of those things you develop a feel for. Great tips Josh! Made me feel good about myself for doing most of them already!
Love this comment! I'm very grateful my dad taught me most of these things growing up. It instilled a passion for creating dishes the best way possible! Josh is out here improving all of our skills!🙌
@@hannahdzura8378 Same here my dad would sit me in the counter when he cooked. Then he’d give me a pot and I’d set it on the floor and “cook” put baby carrots water and salt in the pot 😂
I just like the cooking process, if they like it too then that does add to the effort.
Very helpful suggestions.
The last one is gold ❤
Been with you since the sourdough starter video back in the day. Love this video. It was encouraging to know I was on the right track for most of it and to remember to turn off the tiny burner with the flame so small it’s hard to see.
Man, the no soap on cast iron thing is still the #1 argument in the world. Nations rise and fall on their position. I’ve always found a little soap and a non-abrasive cloth works great. Then I usually wipe with some grapeseed oil and heat it back up, then buff before putting away. Every few years I do a couple of layers of seasoning in the oven. Been doing it for many, many years and my pans are glossy and black. Also clean.
Same here. That is exactly what I do.
I can't remember if it was through Adam Ragusa or someone else but when they talked about how soap is not as caustic as it use to be and it's fine for cast iron I started using it and it's perfectly fine.
It's just how you use the soap, the soap should only be applied, scrubbed, then washed off all in the same go. Just like how you wouldn't leave a cast iron in plain water you just don't leave soap sitting on it forever and just get it done in the same wash.
I also use two different scrubbers (those scrub daddy sponges) one with soap. Scrub the shit out of the cast iron, rinse, take a second scrub daddy that I don't use soap, scrub again with water running on the pan, dry and done.
It's like significantly faster than other methods j was using like chain mail scrubbers or coarse salt.
@@cupcakekevinI think I know the person you are referring to because I too started washing and drying my cast iron and they are fine in fact I will hear mine up as well to make sure it's perfectly dry.
yeah, soap used to have lye in it but modern dish soap does not, the rust doesn't come from the soap "washing off the season" it mostly comes from the pan being hung up when it's not fully dry.
@@cupcakekevin
I always use soap because I don't like having headaches and low grade fevers. Yep, re-season it right away. Same.
For south European rice recipies you dont wash your rice because the presence of starch is essential for the texture, like in paella or risotto to say a couple
Same with my the rice my Spanish/Mexican family makes. We brown long grain rice with a little oil before adding the liquids to cook, and what is actually browns is the starch layer, so if we were to wash the starch layer away first it wouldn't come out right.
i always wanted to get into culinary arts. i look up to you joshua. specially because you do not take cooking as a very serious thing but as a fun thing explaining why it is important to do certain things.
I’ve been taking myself as a home cook more seriously over the past couple years and all of these tips are on point!
yep
5:36 It would be helpful for me if you could go into tips about which pans are best for which purpose and how best to care for them. I learned the hard way that you can't clean a cast iron pan the same way you clean your non-stick or stainless steel pans lol, and I'm sure there are ways that I could care for my non-stick more efficiently than I do. I also never knew there was a difference between what you may want to use non-stick and stainless pans for - I thought it was stainless for anything you think you'll burn, so that the pan can be scraped with steel wool, and non-stick only if you think you can avoid burning things (aka never).
Well, I find deglazing the best first step for cleaning any pan, I did hear it mentioned but easy to miss. With a non-stick add water, dump and then a paper towel is 97% of the work but it helps with all pans.
Nonstick is mostly for more delicate foods like frying eggs and fish.
Personally, I do not own a nonstick skillet because regardless of how much you baby a nonstick pan, eventually it'll be too scratched to be nonstick any more and therefore it'll be good for nothing but the garbage heap. I just got my husband a carbon steel skillet for Christmas. I am hoping that, because we're foodies, he'll treat it right and get it so well seasoned that it'll be almost as good as nonstick but without having to baby it like teflon/nonstick.
Stainless steel is good for most things and can be soaked, scrubbed, and use whatever implements you want.
Cast iron can be wonderful for certain specific purposes. Cast iron does NOT heat evenly on your stovetop. Make an omelet in cast iron and you'll see what I mean. (Right over the burner the eggs are cooked while the outer edges are still VERY liquidy.) Searing meat is an excellent use for cast iron. I use my cast iron to make fantastic pizza. I stick my cast iron pizza pans in a cold oven and preheat the oven AND the cast iron at the same time. Cast iron retains heat fabulously well so when my pizza dough is ready and my pans and oven have preheated I take out the pizza pans and quickly assemble my pizza on the ripping hot cast iron pizza pans then back into the oven to bake. The pizza gets a beautiful brown crust. (Pizza stones are fussy to clean so I gave up on them in favor of cast iron.) Do not EVER soak your black cast iron! If it's enameled cast iron, that's ok but NEVER black cast iron! Tread cautiously when cooking acidic foods in cast iron. It's generally a bad idea cause the acid will strip some of the seasoning off. You'll be haunted by grandmothers long since past if you put your cast iron in the dishwasher! Whether you clean your cast iron with or without soap, the dishwasher is high treason for cast iron!
Cast iron is also safe to use in the oven, outdoor grill or even a campfire. Only some stainless steel is oven safe. Non-stick is generally NOT at all oven safe. (Even if it says it's oven safe, I don't like the idea of it.)
Also, get some Bar Keepers Friend cleaning powder. When you follow the instructions it can work wonders for cleaning stainless steel but do NOT use it on black cast iron. Black cast iron is easy enough to clean without much effort anyway.
@jessicaharris1608 thank you for the info; I'm gonna have to refer back to this, but it's very helpful
Thank you for all the tips Josh! You're a gem. 🙏🏻
This was priceless! I am a senior who loves to cook. Most of this was new to me. Mahalo and Aloha from Maui!
How have I only just discovered you. Your so informative in such a fun way, I’m going to play catch up on previous posts now 🎉
LOL -- loved all your points, but I got a chuckle out of the "don't make substitutions" point -- I mostly write food history but occasionally include recipes, and I had someone complain that a recipe I had published didn't work -- and then admitting that she didn't have a steamer so tried a double boiler instead. Sigh.
Confirmed, I'm a home cook and learned literaly 90% of these by expirience
Wow! I'm saving this one coz this rocks! Thanks so much! 😃
This is why you are my favorite cook! You teach industry rules that I believe even home cooks should follow. Food is art and it should be treated as such. Even if you’re simply feeding to friends and family.
I think im a pretty decent and well informed home cook and i love your tips. I have a tip too... every component should be independently edible. Each thing should taste complete on its own before you assemble. Things like ur mashed potatoes or pasta should taste good on their own before you add sauce or gravy.
I agree with you 100% but I won’t lie I at first thought you meant ingredients and I was very concerned lol
@@24shineonHonestly, I thought that too and I agreed. People sometimes go too far with garnishes or plating, with parts that either taste bad or are inedible.
Yep. That piece of meat you found in the freezer everyone says will be fine in a stew is an excellent way to wreck a lot of work. It'll always taste freezer burnt no matter what.
I feel like this is just Mike Patton if Faith No More didn't work out, and I love it.
Found your channel recently and it's been amazing. Thanks, Mike.
Your channel is great! I’m in the UK and find it informative but you’re also so funny. Learn a lot about cooking too. Happy New Year to you…
I’ve been subscribed since sub 75k. I just got your cookbook today! But I can’t open it yet because I wrapped it up and put it under the Christmas tree to me from my wife. She’s going to be so excited she got me a such a great present. ( we have three kids. She will legit think she bought it for me) The suspense is killing me though. Thank you for teaching me so much for free. You have made a lot of people think I’m a good cook. I’m glad I could support your work for once. I made sure i used your link and did some Amazon shopping within 24 hrs. Thank you for your content. I really do appreciate the knowledge.
Josh would you mind making a full no waste meal plan? Where you use the left over egg whites or parts of meat you dont use in certain recipes??
Hi ❤
Beef Bourguignon comes to mind. It uses both the greens and whites of leeks unlike most recipes that use leeks.
Addendum to "not being precise with your measurements": Unless you're measuring a liquid, measure by weight. a cup of flour can vary in amount quite a lot, depending on how dense things are packed. Same goes for all other solids. Just get a kitchen scale and weigh. And don't just limit this for baking either. (Oh and if you can, go for metric, we're not in the 19th century any more)
You can measure liquids by weight too.
@@existenceisillusion6528 I know and I often do, but liquids are usually constant in their volume to weight ratio. 1 litre of water is 1 kilogram for instance. So i find recipes with liquids in volume less annoying.
@@DanielCFPFranke Which is something people would know, if they used metric :D
I bought a kitchen scale a few years ago when I was first trying out Josh’s buns and bagel recipes. I actually took to keeping the dry ingredients (sans yeast) for the bagels weighed out and ready to go for when I wanted to bake a batch.
I just bought myself proofing boxes for slow proofing doughs overnight now that I have Josh’s new cookbook with a new version of the bagels in it. Time to put the “auxiliary fridge” (aka the garage) to good use now that the fall/winter temperatures are here. (Yes, I know it’s December and I said fall, but we hit 50F today in Minnesota.).
Love the video - cracking up the whole time as I'm guilty of so many of these.
Lots of great tips! I am going to print them out and have my son use his new laminator!
Sometimes I forget how much of my cooking knowledge I owe to Josh since I started watching his videos a few years ago.
Joshua: Never cook your garlic first.
Filipinos: *continues to ignore* LMAOOOO
This channel is brilliant. You've got a new fan here.
These are awesome tips, thanks a lot! Also gotta say your recent videos since you’ve got the new kitchen are really good! My worst mistake as a home cook is just being slow at preparing for a meal, cutting veggies ect, it’s possible I need to sharpen my knife which I need to get better at, too. Also how to reduce or thicken something or “fix” something that has gone wrong..too thick or runny ect. Merry Christmas / happy holidays to you & your family and your crew!
Runny is easy, just a gentle "bloop, bloop" simmer, and for not that long. Stay there, sip water or some other beverage.
#26 washing your rice- not if you’re making Spanish rice. Dry rice toasted in the pan first adds great flavor and the extra starch thickens the sauce it cooks in.
I've actually come around on pre-minced garlic. I think it works well for some things in some contexts. If you watch some Asian street food videos you will see them grab a big dollop with their ladle - along with various other spices. It has its place.
I've found it great for some of my quick and easy zero-effort curries and stir-fry type things to boost flavour (usually combined with a ginger and chilli paste, and fresh lime leaves because the bottled ones are absolute garbage).
Obviously if you're going "all-out" and dealing with precious ingredients you shouldn't risk it and should definitely err on the side of fresh.
To each their own it comes down to preference. Sometimes I use pre minced garlic to great effect.
@@GoMathewVideo just never use it where you should use fresh garlic and there should never be a problem, right? For everything else there's pre-minced.
Please don't. It's pickled and disgusting. Asians will mince their own garlic ahead of time or use garlic paste made in a blender or mortar, not that jarred crap.
Personally, I never use it, you are better off getting a mini chopper and pulsing it. I have some Indian dishes that use a LOT of garlic and ginger, a few seconds in a mini chopper and boom, all done. As cheap as $10 on Black Friday sales and small enough to store. They could do the same but in a small food processor, just too lazy.
No such thing as "pre-minced". It's either minced, or it is not. Adding "pre" simply to say something happened in the past is stupid, ignorant, shallow, and vain. It's only used by people who want to sound smart. WTH do you think English has the simple past form?? Do you also say, "I pre-slept until morning" or "I pre-ate breakfast today"? No, you slept and you ate. Stop using this pre nonsense. People smarter than you WILL notice.
bro the cleaning as you go speaks so much to me like i dont even understand ESPECIALLY in a smaller kitchen
Got your book for Christmas and loving it so far
I'm not normally one that is big on promotions but we bought Joshua's cookbook for my birthday in November and have made a number of recipes from it already, and I have to say everyone of them that we have made so far was not just a hit, they were all home runs! From the incredible richness and creaminess of Italian Hot Chocolate, the the wonderfully fatty goodness of the Texas Toast Onion Smash Burger, to the freshness of Jjolymyeon, and the tasty crispiness of the butter chicken wings, everything has been delicious! I have never thought about how much texture can enhance the flavors of your food but Joshua really knocked it out of the park with this book! Just found your channel recently but loving your work man, thanks!
My biggest, most consistent cooking mistakes: too much salt, walking away, and not cleaning as I go 😅
New to your content! Love these tips and all the effort you put into your work 🤓 Your audio does jump scares me sometimes though
Good tips, some obvious but some I didn't even think of. Thanks!
About the washing your rice thing: there's an extra layer.
I used to make rice by boiling it in excess water because the absorption method just wasn't working for me (always came out too sticky/dry). Turns out the absorption method assumes one has washed the rice, so there would be no extra starch AND still some water clinging to the rice. I'm a convert now.
Get Rice Cooker, Uncle Roger is sometimes correct.
@@toriless I have a gadget (actually, a cheap knock-off of a gadget) to do it in the microwave now. Works very well.
@@JVerschueren Hario has an excellent glass one. Most asian rice cooking methods seem to also give the rice a 15-30 minute soak (depending on the type.)
I make rice every single goddamn day of my life (brazillian) and i NEVER wash it, it never turns to mush, and comes out great. When i tried making it in a rice cooker, it was more porridge than rice. So i think a better tip is, if you use a rice cooker, WASH YOUR RICE, if you use a normal pan, just cut up some onions and garlic, fry 'em up good, throw in your UNWASHED rice, fry it a little bit too, then add water until it's about half an inch above your rice, low heat and half covered.
100% can confirm this
100% Brazilian too
É nois
Tropa do arroz sujo@@caiorezei KKKKKKKKKKKK
@@matheusbravo3758 seloco gastar tempo e água lavando arroz
These are great tips!
All your vids are really good - but this one, was epic. Great info and great presentation.
wow Josh could be a legit comedian. He just dropped "these nuts" so casually, and "keep your cookware close, we're not doing cardio today". Maybe a live comedy cooking show.
Thanks Joshua for all the content. This best-practices videos are awsome!
KR from Poland ;)
bruh this was that good that im gonna check your vids on ramen and sushi, see if i can't make stock as well and save it on a playlist. tyvm!
Just subscribed and I love this bro
I would add, read a new recipe through before starting. Nothing worse than getting halfway through then finding out you need a lid for the pan, or you need to transfer into the oven and your oven is cold or the pan has a plastic handle.
I would like to add to #25 Measuring your ingredients… When baking go by weight (grams) rather than volume (cup, tsp ect)
This is unnecessary, but if you do choose to measure by mass, don’t try to convert units. Just choose a recipe written that way.
As someone who grew up cooking, I thought I knew a lot. These videos def taught me sooo much more, now I'm kinda the cooking nerd of the family.
Also the random dark spot on top of Josh's head keeps showing up (its like a shadow or something)
10:46 In addition to this: Measure your dry/solid ingredients by weight rather than volume. I had this discussion with my American husband: I wanted to measure with a scale and in grams, he wanted to use cups.
It is now 8 years later and the scale is probably his favorite tool in the kitchen.
Many of the habits discussed in this video were ingrained in me by my grandmother as I watched her cook in Bosnia! Cleaning as I go, shutting everything off, etc... but mistakes still get made often times it's because am rushing!
I do have a different take on "keeping to a recipe" even if you are just starting out. Think addition by subtraction and experiment.
Great video!
On the egg-cracking method, I've found that it doesn't work for me. For store bought eggs, sure no problem. But the fresh ones I usually buy from the local farm have a much tougher membrane on the inside of the shell and cracking the egg on a flat surface just leaves it intact every time. Then you try and force your fingers in and it just goes everywhere... xD So I still crack my eggs on an edge, carefully. :)
I agree with you completely. Fortunately in my kitchen the edges of the counter top are rounded, so it works much better than either the flat countertop or the side of a bowl.
@Syfes Keep cooking! Enjoy and always praise God! Something to try on your farm-fresh eggs (yea! they're great!)... crack them on a flat surface much harder than you think you should. I've found if I have to poke my finger in to break them apart, I haven't hit them hard enough. Of course smack them too hard, and you will quickly become an expert at cleaning eggs off of every surface. But really, you **can** smack them harder than you think before that wouuld happen.
You can use the bowl not the counter. It takes a light quick tap.
Great editing!
Another great video. Thanks Josh.
I have been working in kitchens for 12ish years. And your 100 hacks vid still schooled me on a few things.
Noooob🤓
@@obtuseangler768 right! I could work a million hours and only half figure it out
Ive noticed non stick pans are getting a lot of hate lately, and I don't know if its warranted or if its fear mongering about teflon and stuff to sell more stainless steel pans lol. Could you do a whole vid on cast iron vs stainless vs non stick? and maybe throw in wooden utensils vs stainless etc? I personally love my stainless pan but I'm curious about the non stick discourse. PS pre minced garlic is my #1 pet peeve in life!! i was hollerin at that one
Mostly BS, if you use the proper tools both can work, eggs non-stick, meat SS or cast iron, onions any, etc. One nice thing about cast iron is it cook the same on the stove or in the oven and not as much for SS, even heavy pans
Nonstick is bad, period, and gained insane popularity due to the badly-researched low fat health craze around the turn of the millenium. Never cook in any form of plastic. Plastics naturally degrade over time, and do so more when exposed to heat and light. Any time you scrape it it's shedding microplastics into your food. Just don't.
If you need high temp nonstick? Use ghee, use tallow, use coconut oil. It isn't bad for you as long as you get a good 20-60 minutes of sunlight.
I second the motion for an episode about the difference between non-stick, stainless steel and cast iron. What is the difference, (best) uses, do's and don'ts, maintenance and whatnot.
Don't forget ceramic lined cookware!
Thanks for this! I'm guilty of the substitutions...but them's the breaks when one has food intolerances. Thank goodness for the Tibetan Grocery here in Central NH for their chicken-free chicken broth that tastes like the real thing!
I love how Josh is so silly yet so informative
hey josh love the content man, keep it up papa
Excellent!! I learned a bunch. Also, I appreciate your pasta tips. I am constantly telling people not to put oil in the water. Enough boiling water and sticking will not be a problem. Nanna said salty like the sea and enough room to dance!
Yea I used to be guilty of the oil in pasta water thing when I first started cooking. Thankfully broke that habit pretty quick.
There is a special room in hell for people who oil their saltless pasta water. Some condemned Italian is waiting there for you with a heavy rolling pin. He's not going to hit you with it. He's going to flatten you for eternity and then forcing you to eat underseasoned pasta with sauce that just never clings. Agony, I tell you.
She’s wrong too
Tbh for home cooks I’d say adding a bit of oil to (drained) pasta is ok, as is cooling it down by rinsing it in cold water- just make sure you’ve been skimming off the starchiest bits of the water it boiled in to add to the sauce before serving.
It’s not ideal, but if you’re cooking for people w/ different Al denté preferences or aren’t sure how much longer the sauce should simmer for or anything like that, you don’t want a clump of pasta steaming in the sink.
@@elgatonegro1703 If it's OK for you and it works for your needs, nobody can tell you it's wrong. For me it's not the way. I don't like how the oil prevents my sauces to adhere properly to the pasta. My pasta never sticks to itself while "steaming on the sink" because I don't ever leave my pasta steaming anywhere. Once out of the boil it goes straight into the finished sauce. No exceptions. Pasta salad doesn't count. Different dish.
I absolutely agree with you about reserving at least a ladle of cooking water. I actually put a little bit of flour in my boiling water to increase the starch content in it, especially if the pasta is of lower quality.
In the end everybody should do what they like.
Hope you had a great Channukah and have a Merry Christmas Joshua!😊
Hey mate, love ya skill’s, techniques and most of all, your humor.
By the way my son brought me your book for Christmas 👍🍺
love the note you wrote thanking your parents.👍🍺
I LOVE your delivery Joshua. Makes your videos fun and your tips easier to remember. ALSO: If you are baking; use precise measurements. If you are cooking; throw it all together with what looks right.
That's a really good point; baking can be a science, cooking is a bit more vibes based.
Amazing how Josh went from a fancy chef, to. UA-cam favourite, to making absolutely epic, easy to digest, ambitious content again. His soul asks for audience to appreciate his effort and 50 things of whatever screams "I can do this shit for days brother"... Dude, Josh is a legend.
sounds crazy, but I have to do a lot more cooking now than I used to (cause circumstances) so I put in less effort per meal than I used to. When I actually do cook something right though I go back to a lot of what I learned from you. Merry Christmas Weissman keep up the good work.
I have for more then 30 years my cooking 'degree" but lately not using it due to no time but you inspire me to start all over again
After watching this channel for 4 years, I'm proud to say that the only thing I learned from this video was not to oil my grill plate directly. Thanks for making me into the home cook that my friends and family love me for!