I completed my three-year, active training as a chef in Germany in 2013 and I have to say that - especially through social media - you can watch a lot of people cooking. What particularly strikes me is the fact that many people don't know the basics. No trace of kitchen organization or hygiene, always just fancy dishes or ingredients that are either really expensive or hyped. Andy shows us all what really matters: heart, experience and appropriate knowledge. I wish you all, regardless of spectators or Andy's team, a happy new year in 2025! We look forward to more videos. Maybe there will be one or two videos there about the basic skills in a kitchen. Thank you very much!
Had Exactly same vibe, When after homecooking for couple of years I decided to master a whole chicken fillet pan/oven combo. Once I mastered salt, acid, temeprature It appeared to be so wildly delicious You need nothing else.
I cook at home very often, mainly Asian food. Recently I took up a package of cooking classes. I was skeptical because I'm used to follow recipes from the internet but I took it for getting proven and tested recipes. To my surprise, I learnt a lot about preparation and organization. I attended only 2 classes/cuisine, but it has greatly improved my performance in the kitchen. I make sure I had all the utensils ready, get all the ingredients prepared, measured, cut and seasoned before commencing anything on the stove. Preparation and organization are truly crucial, no matter how simple the dish is.
This has been one my things I do that annoy others like my flatmates and girlfriends. and even co-workers, they've asked about it like: "What's with the clicking everytime u pick up tongs?" I always answer that burn your stake or mess up the grilling of whatever protein you have, cause you need to go get another pair of tongs and you'll know why I keep klickin them... :D :D
@1:20 The ultimate flex: A small wooden cutting board, on top of a larger wooden cutting board, on top of a cutting board table top. This is the matryoshka doll for cutting boards.
I am really growing fonder of this channel by the day. Andy is still trying to educate and inspire people among the multitude of commercial spokesperson disguised as Foodtubers nowadays. This video is very well put together. 🎉 For the “normal” people like myself, the thermometer and measuring scale are game changers. I originally bought them for my coffee hobby but I begin grabbing them for cooking! Same like Andy, I even measure my morning oats and milk just because I have the scale lying on the counter all the time since I do coffee daily.
Hah, yeah, I was actually confused for a second "Wait, but boiling at a lower temperature would be bad, not good. It can't get your food as hot then. The action of boiling doesn't cook your food, the temperature does.". Makes sense he just flipped it since obviously increasing the boiling point would increase the temperature and thus cook things faster.
I love this one as I have, on more than one occasion (less than five), thrown a knife out accidentally as it was mixed up in potato or usually pumplin peelings and scraps. 😱😥
I just drag the trash can over to be close at hand. Helps too when you mess everything up, so you can hide your crimes quickly and call for a pizza instead.
@@jangray2566 Believe it or not, some kitchen-appliance companies chose the color of their product so they blend easily with the trash they produce, so you would end up throwing them away without noticing.
I'm surprised some people don't keep a bin in their kitchen, especially near their preparation spot. In my house we have a bin for normal rubbish and a bucket for certain food waste for our compost just under the counter right next to where we prepare food so we easily clean up waste as we go without needing to walk anywhere or use a waste bowl. Similar situation in my sister's, brother's and aunty's houses which I've cooked in which all have bins in the kitchen either right next to the counter we prepare on or within a few short steps of it.
I have successfully mastered all 25 steps! Took me like 30 years and a bunch of asian and Italian restaurant jobs growing up... but hey, you'll also get there eventually LOL. If there was a 26th, for me it would be: "CLEAN AS YOU COOK". I love being organized in the kitchen before doing anything but as I cook, I'm multi-tasking by throwing away scraps, wiping surfaces down, cleaning utensils and dishes or prepping for the next stage. Most people you know have a sink full of crap and a pile of dishes to clean BEFORE they even get to enjoy what they just cooked. And then after they've eaten they complain about having to do the dishes!!
plus dirty dishes on the bench or in the kitchen sink block working spaces, causing issues such as having no where to place hot items, and making getting water for a dish awkward.
@@iainbannerman1543 I have a permanent supply of paper towel rolls and an alcohol spray like Pasteuriser77 on hand at all times in the kitchen. Super quick and easy to clean and sanitize surfaces even on the fly. There’s absolutely no excuse not to be organized and clean in a kitchen when it’s that easy to fold into any recipe.
Clean as you go is so overrated for home cooking. You can't clean place settings or serveware before you eat, and you shouldn't waste hot food time cleaning whatever dishes you needed for the final steps of the recipe. All you can clean ahead is maybe a couple mixing bowls, cutting boards, knives (aka the things that take 3 seconds to clean anyway). "And then they complain about having to do the dishes!!!!" What are you doing, making shish kabobs for every meal? Get real. Maybe you've been in commercial kitchens for so long you forgot the dishie is there washing 95% of your dishes.
My essential pieces of equipment: 1) Vacuum cleaner for hoovering up bags of flour that exploded and bags of seeds that spilled all over the floor. 2) Plasters and bandages to treat wounds. 3) Fire extinguisher. 4) Lump hammer and chisel to remove burnt residue from pans. 5) Respiratory PPE for removing forgotten things with turquoise hairs from the back of my fridge. 6) Emergency services on speed dial.
😂❤🤣🫶 #3 and a spouse or significant other with a towel/cookie sheet to fan the smoke detectors, open the doors and calm the pets when the smoke starts rolling out from the oven, and your hands are full with whatever us boiling over on the stovetop.
Perfect working environment! My OCD compels me to further suggest stacking tissues for the inevitable angry crying fits (at least a staple in my kitchen ;-) ), 3 to 9% acidity vinegar/ citric acid for hard water chalk residues, and a kintsugi set to save favourite crockery...
My life changed when I got a rice cooker at Walmart for $5.00. on a Black Friday Sale. I didn’t even use it for several months. No bells or whistles just a basic rice cooker. I could never cook rice correctly but this little marvel made me love rice. Dump the rice and water. Turn on and when it is done it switches to warm. That’s all I needed. I had it for 10 years and it died so I bought another one just like it. The best $5.00 I ever spent.
Hello, I am also contemplating the purchase after seeing the size of the one featured in the video. Maybe one can also cook congee with it, a staple of TCM cuisine... [The prospect of *leftovers* still deters me a bit, because with age my appetite decreases, and as pre-cooked rice and noodles/ pasta are susceptible to contamination with the *potentially lethal Bacillus cereus* after (TMK at the latest) two days, to prepare and store the correct amount of rice is a bit of a challenge IMO/ IME. I own one small favourite pot, with which I always achieved the (for my taste at least, Ceran stovetop) best results, regarding portion size and texture of the cooked rice, but after a house move I now use an electro stove with cooking plates too large for this one, and half the number of my other pots! Yesterday I failed miserably when I cooked my usual amount of rice in my (now nearly exclusively used) large pot, which matches the plates - one half of the portion stuck to the pot afterwards -> *sacrif(R)ice!* Nonetheless I am aware that one has to look closely at the *dimensions* of a rice cooker - an (at the time of purchase single) acquaintance (ambitious homecook with children living close-by, and visiting often for lunch in spite of divorce ;-) ) calculated for the prospective regular rice consumption of himself and many guests, and ordered a 10 (TEN!) liter rice cooker. I nearly collapsed when he showed me the cauldron-sized behemoth, while he admitted that he might have overdone it a bit...] edit for typos/grammar/clarification :-)
Mate. Been watching your channel for a long time now. And this is some of the best tips I’ve seen from some so called chefs. There is an opening here for you to expand on some of them and make full instructional videos. It’s so good when a chef doesn’t forget learning the basics and can still show us in steps, how to do things in the kitchen. Thanks Andy. Keep it happening.
It seems like a small thing, but I started keeping the small "waste bin" on the counter during preparation a few months ago, and it really helps me keep my cutting board clear. Huge improvement, and it's free!
If you're in Australia use the paper supermarket bags. Once they're done being used for the day just throw it in the compost bin. Bin balanced and scraps added all in one hit
@@strictlymitch Good idea, but *please determine beforehand if the paper bags are at all suitable for composting!* If not, it may generate massive problems, and also become expensive... (if needed, please see below for elaboration!) [Life experience: In Europe (Germany has very strict, and now near-impossible-to-follow rules, and CH is not far behind TMK/ IME) only *paper which has a certain clearance for composting* (seals/ explicit informations e.g. on packages) is allowed into the organic matter bin, which is then emptied by communal services once in two to four weeks, depending on where you live. If the content of the bins *does not conform* to the local/ general rules, then a) the bin is *not collected* and has to be *sorted out before the next collection date* by the residents, or facility services - very annoying/ expensive for appartment complexes with one joint bin for many flats, and/ or b) the local authority can punish you with *hefty fees.* In the late 1990s, my now ex-hb lived in an appartment complex (ca. 30 households) where some people collected the organic refuse in containers lined with PLASTIC bags, and then simply put the filled bags into the common bin (in spite of several large signs communicating the rules, and prohibiting this!). The facility manager continued being royally pi**ed off, because he always had to dig through the decaying garbage, and to empty/ remove the bags by hand, before the collectors came, but he could never determine the culprits. Nowadays biodegradable plastic bags are available, but they are expensive and don't really disintegrate sufficiently to earn their badge, IME. *Your country's/ municipality's rules may be completely different,* but IMO/ IME it saves time and money to *check this first* before putting "paper" into the organic matter bin. It is becoming harder and harder to conform to the new rules, and IMO it is now already much too difficult and time-/ space-consuming for normal citizens to separate AND store waste material.]
@@sabinegierth-waniczek4872 I'm not talking the streets organic bins (although it's fine according to our council) I'm talking your own compost bin. I've been doing it with good success for a while now. Just obviously make sure you balance the compost properly
I like to consider myself a fairly confident amateur cook, but that video was one of the more informative how to's that I have ever watched.I have learned stuff that I never knew I didn't know. To me that is why I love cooking. I just keep learning. Thanks Andy.
About seasoning as you go - a mistake ive made so many times, OVERSEASON or oversalt too early and not understand that you might not need more seasoning just more cooking time. But hey, its all about creating experience. Be playful and let yourself be creative, mistakes or something not turning out like you would like are truly our best teacher.
Yeah i looked for a comment on this one. Salt and spicy are particularly tricky, as you get used to them while tasting. If you would do the exact same thing again, it would be slightly salty or hot for you. For someone who favors less salt and spice it will be a dominating spice.
@MrHaggyy exactly! And although kosher salt is more forgiving is better in some aspects and is very popular with foodtubers etc, it's not what the average cook got at home
Oversalted food is one of the banes of restaurant meals. Salt is essential, but the food becomes inedible when oversalted and it's not good for the health either. Ingredients like cheeses, garlic, etc by themselves add a lot of strong salty flavour to the dishes. E.g. pasta for cacio e pepe shouldn't be boiled in too much salty water as usual because of all the pecorino in the sauce. It's all about the balance. And I don't understand adding salt into fresh salads, it makes it taste oversalted, let alone feeling salt crunching between my teeth when having a small side salad in some restaurants is never nice. Olive oil + balsamico or other acid ingredient like lemon juice or vinegar is enough, no need to add any more additional salt.
I love this channel. You're one of the most down to earths chefs out there that just delivers cooking skills and recipes in a way that's digestible for your average home cook. Thanks for the tips!
I love a video that promises a handful of invaluable succinct advice and delivers a truck load. Much more info than expected and all essential. This is the heart of what people want to improve their skill at a basic level but how you deliver the information is what people want even at higher levels. The bit about cast iron was something I’ve been wanting to know as well as heat ranges on various stoves. A video about BTUs might be a useful one. Good stuff. Impressive.
Entirely correct, IMO! I have cast iron cooking vessels, but I never found an instruction as detailed as Andy's! The step of putting the pan into the baking oven FOR ME was entirely new, and an incentive to give the relationship with my cast iron pan another chance :-) .
Pressure cookers boil water at a higher temp not lower temp generally the water will get around 120c(250f) due to the atmosphere being at a higher pressure
True because PV=nRT so when pressure is a constant and volume goes up (water expanding into gas) and the fact that n and R are constants, this means temperature will have to go up to match the pressure
@@Centurion305 That is for an ideal gas, not water boiling. What you actually want for this is the relationship between vapour pressure and temperature, the Antoine equation, which can be expressed at: T = B/(A-logP) - C; where A, B and C are constants for a specific substance. Or with a few assumptions, you can convert that to this: T = dH/(dS-R*lnP) where dH and dS are the change in enthalpy and entropy upon boiling.
This is gold!!!! thank you Im a tutor for the local polytech and its SO great to be able to direct them to a vid like this that backs up what I'm teaching them!!
Happy New Year. Thank you. You are a great teacher. You keep things simple without sounding condescending. Your boyish charm is hard to resist, makes old ladies like me want to pinch your cheek. 😊❤
The King - such a great communication style, and so seamlessly alternates between big picture ideas and the detail and nuance required to make it real in the kitchen. Superfan in Colombia. Thanks, dude.
Hi Andy! You’re my favorite chef on UA-cam, and I love how you share your experiences, even the mistakes-it’s so relatable and inspiring. Just a small tip about using saffron: grinding it with a mortar and infusing it with ice (letting the cube melt naturally) brings out the best color and flavor. It might be worth trying in your next dish! Keep up the amazing work-I always look forward to your videos!
I have been cooking for over 50 years and can relate to everything you have said. I don't know if you actually realize it but you have just created the bible of cooking. If only those starting out realize it too. Here's hoping. The fact that you've succinctly packed so much advice into such a short segment is a credit to you. You are a natural teacher. Wow. I wish I was able to give half as much wisdom out as you! I hope I haven't embarrassed you. Cheers...
18 is something I learned a long time ago. Follow the recipe the first few times you make a new dish before adding you're own touches to make it your way. One of the most important steps here imo.
Exactly. Follow the recipe exactly the first few times, especially if it’s technical. That way you have a known baseline and can see what any alterations do to the recipe. If you start playing free style Jazz with it straight away, you can’t know if it was a good recipe or a bad one to start with.
A lovely run down of the basics for cooking. I'm not a professional but I have been cooking for as long as I can remember. Especially with my nonna as a kid. So I had to learn a lot of these tips the hard way as well. I like that you included the clean up side of it. A lot of cooking videos out there and very few show the clean up. Being tidy and hygenic is hugely important. Plus, knowing how to clean up effectively and efficiently makes the job less daunting. My husband managed a bar for over 10 years and he is a machine when it comes to cleaning as you cook. Thanks and wishing you a beautiful 2025.
Thank you Andy ❤ This means a lot, I'm an international student in UK (from Sri Lanka 🇱🇰) I had to learn cooking by myself. Luckily, I have the help of great chefs like you ❤
Andy , another great vid for all professional chefs , like me , Learn something new every time I watch a Vid of yours … (started washing pots at 14 in a local restaurant after school and on Saturday night , then different jobs in the Catering / Hotel Industry and then a Apprenticeship in Commercial Cookery… Over 45 yrs in the Industry now to date…and still cooking In commercial Kitchens as a on call Casual Chef ) & great info for the self trained / Novice & Home Cook…. Your style , technique and vids are some of the best being put on UTube By chefs at this time , No pretentious bullshit , like others that try to impress etc With loud words and statements and over zealous actions etc … Just great info , recipes and skills that you have learnt And passing on to all that are interested, to gain , as I said Some well tried and trusted Skills / Recipe’s / Techniques Well Done .
Thank you Chef, it's so refreshing seeing an honest and down to earth chef, not the modern "I'm perfect never do a mistake" chef. I've been 13 years a cook, still have a lot to learn from good people like you.
... and because the heat source surrounds the food, they're MUCH less likely to 'catch' on the bottom which is a common problem with stovetop pressure cookers (a particular problem with some legumes). Also, you can set and forget. You don't have to hover over it
thumbs up for the scraper! been using one in the kitchen for years now, after my time at a bakery. always try to show the benefits of it to guests when cooking together, but this is the first time i see someone else mention it! also, appreciate the 'first-knuckle-rule' for cooking rice 😃 that's exactly how my mum taught me 🙃
Great video! To ensure a perfect crust on fish, meat, chicken, or any protein, always pat it dry before placing it in a hot, oiled pan. This enhances browning thanks to the Maillard effect.
Amazing list. As an avid home cook (NOT pro) of 20+ years, I’d like to propose one amendment. An Instant Pot replaces #5 and #10. If you’re bothered by having the “unitasker” (quoting Alton Brown) that is a rice cooker, this device makes stellar rice AND gives the benefits of a pressure cooker. AND more! Can’t recommend enough. ETA: My partner is 100% Chinese and would never consider buying a rice cooker again now that they’ve seen what our Instant Pot can do with rice.
#18 Follow the Recipe - so true! I did this with basic buttermilk pancakes. And after doing the recipe to the letter a couple of times, I started experimenting with slightly different amounts of baking powder, baking soda and buttermilk until I found the best texture for me. After that, it became a lot easier to change up what I put into them (from fruits, to choc chips to coconut flakes). Andy Cooks is now a regular part of my week. Thanks, mate!
My biggest lesson was to learn to cook “mother sauces” and understand that now I can cook pretty much any sauce I want. Emulsion was hardest before I learned I can do it easily with a blender. (Thanks to Chef Jean-Pierre for teaching that)
I get the actual reaction, never had it at a Chinese or Asian restaurant. They usually let you know if they use it and what dishes have it if they are decent. It’s a lazy shortcut to skimp on more expensive ingredients that would also add a fuller flavor, like mushrooms or meat.
Another great vid Andy….I think for the pressure cooker, I would go for an multi-cooker, like an instant pot or something similar. You get a slow cooker, rice cooker, plus the pressure cooker in one appliance.
So humble, Andy. So informative. So relevant. So modern. Love you. I've just got to put it into practice. Just one thing: when you have cooked something and tasted it along as you have made it, do you ever not want to eat it yourself when you have finished it? I love cooking nice things for my wife but having cooked it, don't then want to eat it. I've had the pleasure in the cooking. Would love Andy's or anyone else's views.
Retired from catering quite a few years ago as an Executive Chef, i'd fell out of love with cooking, but this channel is quite interesting & has helped me get an interest back, so thanks, & Happy New Year chap! 👏👍👌🤙🖖✌🤘🍻
Andy faking the stuck fish mistake at 13:45 is just the best. Love how after a minor effort it comes off clean anyway. Hard to do it badly when you've trained yourself to do it well, eh Chef?
#19, Silly Old French Cooking. I chuckled at this reference to French Cooking. A decade or so ago, I used to watch Paul Bocuse on SBS (with sub titles.) I remember him being very particular as to when to add garlic, otherwise it was merely ItalianCooking, not French. LOL Love watching 'Babe, what do you want for..?' And I am really enjoying your longer, instructive videos. Thank you. Happy New Year. 😁😍
8:27 Andy, you’re one of the first people I’ve EVER seen on social media who acknowledges DIRECTLY that hate for MSG stems DIRECTLY from discrimination. Thank you for this! It’s 110% true! All stemming from a stupid editorial written by some jerk in the mid-1900s. THANK YOU FOR THIS!!
I discriminate against MSG because it sets off my migraines. I challenge you to ask any migraine sufferer on this point. Trust me, you dont want to experience the enormous crushing and debilitating headache that the injestion of MSG gives migraine sufferers like me. However, I won't judge if you enjoy using MSG. To each his/her own.
I don't use MSG because it sets off migraines in me. And results in behavior issues in our children. As a result we don't eat processed foods to the very best of our ability.
@jenniferr2057 I read in an old Chinese cookbook where the writer stated that far too many Chinese Restaurants were adding MSG to their dishes (How To Cook & Eat In Chinese. See her foreword in her 2nd edition published in 1949 reprinted in 1956). It was her opinion that MSG made cheap foods taste better, thereby increasing their profits.
Thanks Andy. Fabulous summary of hints and tips. I was ticking off things that I already do. Still learnt a couple of new tips. #16: J Kenji Lopez-Alt recently did a test of the crack on a flat surface approach vs on an edge. His tests suggests that on the edge might be more consistent. But maybe it’s just that he is light-handed when cracking on the edge which resulted in a lower probability of a broken yolk. #19: use of cornflour to thicken sauces is common in Chinese cooking. And a tip I have learnt is to thicken in thirds. I.e., pour the slurry in up to three times checking the consistency in between each pour. Depending on the situation maybe two-thirds of the prepared slurry might be enough. If you go all in, you run the risk of a gloopy sauce.
Regarding #16, I ended up switching for a while to try out Kenji's findings and found it better as well. Not only am I far less likely to break yolks, but it leaves little to no mess compared to cracking on a flat edge, which almost always requires me to wipe up some egg white that would've otherwise fallen into the bowl. I think I do get bits of shell somewhat more often now but it's pretty rare with either method so not really a concern regardless. Obviously, not really rigorously testing this so not sure what's actually better, but I wouldn't generally prescribe cracking on a flat surface. Also, like he covered in his video as well, if you're cracking multiple eggs, cracking them against each other is actually surprisingly good lmao. On #19 - one reason to avoid thickening with corn starch is if you have an especially acidic sauce or expect to have leftovers, since corn starch thickens less effectively when cooled or in the presence of acid. Supposedly, potato/tapioca starch is a better alternative for various reasons including the ones above, but I've never personally tried it so YMMV. You could also try things like Ultrasperse, which is a tapioca starch based thickener that is stable at cold temperatures and continues to thicken when refrigerated and reheated. There are some lesser known but really neat uses of corn starch aside from thickening as well. For example, Kenji had a video sharing a technique he learned from Mandy Lee, where he added corn starch (potato/tapioca works even better) to scrambled eggs which prevents the proteins from bonding as strongly, keeping them more moist and tender. I can't recommend this one enough. I've consistently been making the best scrambled eggs I've ever had since I started using this technique.
Been working in kitchens for 5 years now, and I’m still learning so much everyday, like I make the most stupid mistakes so often. Would love to see an intermediate version of this video for people like me. Thanks!
And this video is great for anyone wanting to learn how to cook, any hobbby cook looking to seal gaps in their knowledge (I for one will get a table scraper i have just been using the back of my chinese cleaver for it) and anyone who feels bad about not doing it all perfectly. Thank you for this very good and fun educational video. Will share it too anyone who is working on their cooking skills!
Andy, Thank you for all you do. I love your channel; you are THE most practical chef on this platform. I truly enjoy your work and make your recepies at home all the time. Thank you.
A big one for me is remember how you're going to make your sauce before you start. If you're deglazing or reducing with cream etc. I often use too much fat in the cooking process, which ends up causing my sauce to separate or spoil in some fashion.
- Number 4 is so important. Someone at a one-off cooking class once tried to tell us to hold the knife like you showed NOT TO. I almost left at that point and I wanted to tell her how wrong she was but resisted. - "Always click [your tongs] twice to make sure they work" made me actually laugh out loud because it's true! - 13 Also, different people's palates pick up the main flavours differently so tasting and adjusting is key. What might be too sweet for my palate (a lot of things are, especially in savoury dishes) might not be for others. This is why I rarely follow recipes to the letter. I see the ingredients and get a good idea of what the recipe is trying to accomplish so I have MY base to work from. - 19 the comically tiny whisk cracks me up every time - 20 that only applies to delicate leaves, though. e.g. cucumber benefits from being dressed for much longer. - 14:36 "move around ... your piece of fish". That contradicts the "how to cook fish" bit just before. I think your mouth got away from your brain there. I completely agree on flipping steaks often but not skin-on fish and also not things like skin-on duck breast.
As a home cook the hardest thing for me to learn was getting the timing right so everything was ready for the table at once. It's only taken twenty years but I've gotten better a it!
Agreed, timing is so hard for me to coordinate and most of the time I just concede that something will be lukewarm or cold. Either that or it becomes burnt and inedible.
Just a husband trying to be the best home cook for the wifey, and after hours on separate videos and reddit posts. You have all the tips in tricks in a nice vid I can share when anyone wants to start cooking :D
10:05 Kenji did a video on this pretty recently and found that he actually preferred using the edge of a bowl for his egg cracking - was faster and made less mess. I don't think he was leaving the membrane in tact when he cracked on a flat surface though so your way may be better for less experienced people since it gives them all the time in the world to peel away the shell from the membrane before committing.
My Mom used her pressure cooker all the time. Unfortunately, when I moved I forgot to take it with me, & her old-fashioned, manual meat grinder. I wish I had both of them.
I use several pressure coolers, a couple of old mirro, i have 2 sizes of smart pressure cookers ( think insta pots) and 2 pressure canners, one is from my grandmother with a huge and a toggle. This is in the USA
Yep I commented that as well. Andy is a fantastic cook, but seeing as cooking is as much chemistry and physics as it is as much feel and experience it's an important to get it right.
I got The Cookbook for Christmas and what a gift, and beautifully done! Can't wait to put sticky notes on all the pages for the recipes I'm gonna cook 😂
Mate, also a Kiwi, think we went to the same school?! Anyway so glad you mentioned about MSG, glad is being spoken about. Love the videos, keep em coming!
Bunnings have an "inkbird" pen thermometer for like $12. Not as quick as the fancy one but I'll sacrifice a fraction of a second of time for like $90. Inkbird are a respected company and do a lot of other temperature related equipment. Also I love my OXO good grips scales, they have the screen on a chord so you can pull it out and still read it when you have a big bowl on it.
My only reason for not getting one is my lack of storage space. I do reasonably well with the stove-top absorption method, though but only in my kitchen as I now know when and how low to turn the heat and how long to leave it. This is tricky on a new/different cooker in a different pan.
I got one from a neighbor who moved out, but I've used it maybe twice. I learned how to do it with a regular kettle, so less moving around the heavy appliances. I didn't like using it, but maybe it was a cheap version.
Rice cooker is a god send for white rice, for brown rice however cooking on a stove top with the boil & drain method I find is by far the best. Just bring a pot near filled to the brim with water to a boil, I use my electric kettle to pre-boil the water first to save time, and when it's boiling put in however much rinsed brown rice you want without care about the rice to water ratio. Leave it at a raging boil for 30 minutes for normal brown rice and 12-15 minutes for basmati brown rice (my usual preference), drain the rice into a colander shaking off as much excess water off as possible before returning to the pot to rest steam drying for 10 or so minutes. Gives perfectly cooked brown rice every single time without any fuss of measuring out water ratio, and faster than a rice cooker would do it too.
Thank you for this relatable summary of kitchen common sense! Subscribed :-) You asked for a common mishap/ mistake - I always sacrifice a bit of fingertip blood when I *grate nutmeg* on the small grater thingy, or when I start using *brand new knives* (OR after *sharpening older ones* on my dual-face Global sharpener, which you also seem to use - but the watering is often too much for my lazy side ;-))) ). This is only one of the many pitfalls I discover every day, and always new ones - prevents me from getting bored (meanwhile, the band-aid industry thrives). Another example: *making caramel* ... But luckily I always remember to flambé far away from the extractor hood! Whoever contends that housekeeping is boring, does not do it correctly, IMO - indeed it can be nerve-wracking.
Great video Andy. My daughter has severe OCD and is afraid of contamination, so one thing I "struggle" with is cleaning the cutting board between ingredients. Do i use soapy water or vinegar? How often? Do I need separate separate boards for meats and veggies or do I just do the veggies then the protien and then clean? What i decided is that I will only use my wood cutting board for anything other than protien. Also, sharp knives! I buy knife sharpeners or GOOD knives for my family members all the time. There is nothing worse than a shit knife in the kitchen.
I chop ingredients from clean to dirty so I don't have to clean the chopping board during cooking. Veges first, then onion, then garlic, finally protein. Side effect is that it forces you to have everything prepped before you start cooking, which is the best way to go.
I’ve heard that you should have a different cutting board for raw meat than the one you use for everything else. I don’t often cook any meat, so I usually prepare it on a plate. You don’t have to clean in between vegetables unless they were covered with dirt. You can also try a glass cutting board (I grew up using one) which is much easier to disinfect than a wooden one. You can pour boiling water over cutting boards (if they are made out of a single piece of wood). I usually do the same with kitchen towels, rags and sponges to disinfect without using strong chemicals(Not every day but occasionally) Also deep clean your blender by taking it apart and cleaning all individual parts (blade, rubber seal and plastic bottom )with a brush. Those can get pretty disgusting.
@@mikevlack7687 this is the way. protein last. OR have a separate board just for protein. Also consider what you're cooking, if it's a stew, it really doesn't matter, it gets cooked down for a long time anyways. Don't plan to make the salad after you break the chicken down.
I have different cutting boards for meat and vegetables, in fact I cut the meat next to the sink so I can clean and sanitize the board and knives right away.
Hi Andy, the first long video I've watched from you, I love your "what do you want for lunch Babe" shorts. This is a great list and refresher about the basics. Much appreciate your style and good humor. Happy New Year to you and Babe, and best wishes from Boston, USA.
One thing I teach the young ones (and those that have never worked boh) is food handling standards. It's not that hard you guys! Most of you won't make it in food service, but just work in a restaurant at least 6 months to a year and take a food service handling class which costs $5.
@@m420-nd1if Because a lot of people don’t have a basic understanding of concepts like cross contamination and unnecessary illness death and suffering could be prevented if they did.
This was very well done. As a professional cook myself. I worked from dishwasher to chef. I have made every single one of these mistskes and more. I came to the proper solution intuitively which is the fun of cooking. Its fun to figure out whats going wrong without knowing the science etc. As i got older i looked into things and used other chefs advice etc. But basically cooking is fun snd if you mess up just try again!
What a great video. I have to add a few things to your list. A spider, a set of long tongues for that reach, an offset spatula, a citrus squeezer, and Mesan Plass, understand the difference between fresh herbs and dried herbs
As Uncle Roger says the argument of "I don't want to waste money on a single-use appliance" is silly because most of us have a toaster. I probably use my rice cooker 10 times more than I use my toaster lol
Great video! I actually successfully tried the knife hold advice. (Very proud of myself) Thanks. I’m a very beginner cook and would love to see a video with more advanced tips for the skills I’ve yet to acquire😊
Fair assessment…for us who r just hobby home cooks anyway…Andy just demonstrated how any Kaizen/Master of his craft views a mistake…an opportunity to learn 😉 Andy is selfishly sharing the wisdom he has picked up from some of his own mistakes along his path to mastery 🤌🏽💯❤️ I wouldn’t expect anything less from Andy, i don’t need a video of mistakes - I can make mistakes very well all on my own lol I need a video of what to learn from those mistakes 👍🏽
Just another food for thought. You could purposefully mess up a dish in the process of cooking it. Showing your audience how to fix it to the best of your ability. Could bring in the wife as a tester. Random thought.
I never make the same mistake twice I usually do it 5 or 6 times to really make sure
Bwahaha, yes I resemble that remark!
Hahahaha 😅
😂😂😂
Amen, brother!
This just made me laugh out loud so hard 😂 can relate
I completed my three-year, active training as a chef in Germany in 2013 and I have to say that - especially through social media - you can watch a lot of people cooking. What particularly strikes me is the fact that many people don't know the basics. No trace of kitchen organization or hygiene, always just fancy dishes or ingredients that are either really expensive or hyped. Andy shows us all what really matters: heart, experience and appropriate knowledge. I wish you all, regardless of spectators or Andy's team, a happy new year in 2025! We look forward to more videos. Maybe there will be one or two videos there about the basic skills in a kitchen. Thank you very much!
Thanks mate, appreciate that and glad you like videos like this one. Might have to put a couple more on the schedule for 2025. Happy new year to you!
Had Exactly same vibe, When after homecooking for couple of years I decided to master a whole chicken fillet pan/oven combo. Once I mastered salt, acid, temeprature It appeared to be so wildly delicious You need nothing else.
I cook at home very often, mainly Asian food. Recently I took up a package of cooking classes. I was skeptical because I'm used to follow recipes from the internet but I took it for getting proven and tested recipes. To my surprise, I learnt a lot about preparation and organization. I attended only 2 classes/cuisine, but it has greatly improved my performance in the kitchen. I make sure I had all the utensils ready, get all the ingredients prepared, measured, cut and seasoned before commencing anything on the stove. Preparation and organization are truly crucial, no matter how simple the dish is.
@@andy_cooks yeah, basic skill series!
Because UA-cam cooks mostly arent chefs, theyre home cooks. There, thats your difference.
*Andy, thank you for confirming the critical importance of clicking your tongs twice each time you grab them*
Very important
The only way to cook the crab is to be the crab
Just like you have to double-tap the drill any time you pick it up. It's mandatory.
Invaluable
This has been one my things I do that annoy others like my flatmates and girlfriends. and even co-workers, they've asked about it like: "What's with the clicking everytime u pick up tongs?" I always answer that burn your stake or mess up the grilling of whatever protein you have, cause you need to go get another pair of tongs and you'll know why I keep klickin them... :D :D
@1:20 The ultimate flex: A small wooden cutting board, on top of a larger wooden cutting board, on top of a cutting board table top. This is the matryoshka doll for cutting boards.
😂
I am really growing fonder of this channel by the day. Andy is still trying to educate and inspire people among the multitude of commercial spokesperson disguised as Foodtubers nowadays.
This video is very well put together. 🎉
For the “normal” people like myself, the thermometer and measuring scale are game changers.
I originally bought them for my coffee hobby but I begin grabbing them for cooking!
Same like Andy, I even measure my morning oats and milk just because I have the scale lying on the counter all the time since I do coffee daily.
5:19 Actually other way around. Pressure increases the boiling point hence allowing the temperature to go over 100 C which cooks the food faster
Yeah, that had me thinking for a while as the higher in altitude you go (less pressure) the lower the temperature for boiling :)
Hah, yeah, I was actually confused for a second "Wait, but boiling at a lower temperature would be bad, not good. It can't get your food as hot then. The action of boiling doesn't cook your food, the temperature does.". Makes sense he just flipped it since obviously increasing the boiling point would increase the temperature and thus cook things faster.
Came here to say this. Have a like.
Basic, Andy
I think he was trying to add a bonus 26th mistake.
Sometimes it’s the smallest things .. “get a waste bowl ready and stop the to and fro’ing to the other room” .. so simple, so effective!! Thanks !!
I love this one as I have, on more than one occasion (less than five), thrown a knife out accidentally as it was mixed up in potato or usually pumplin peelings and scraps. 😱😥
I just drag the trash can over to be close at hand. Helps too when you mess everything up, so you can hide your crimes quickly and call for a pizza instead.
@@udasai Tip #26 Have a good takeaway delivery on your speeddial.
@@jangray2566 Believe it or not, some kitchen-appliance companies chose the color of their product so they blend easily with the trash they produce, so you would end up throwing them away without noticing.
I'm surprised some people don't keep a bin in their kitchen, especially near their preparation spot. In my house we have a bin for normal rubbish and a bucket for certain food waste for our compost just under the counter right next to where we prepare food so we easily clean up waste as we go without needing to walk anywhere or use a waste bowl. Similar situation in my sister's, brother's and aunty's houses which I've cooked in which all have bins in the kitchen either right next to the counter we prepare on or within a few short steps of it.
I have successfully mastered all 25 steps! Took me like 30 years and a bunch of asian and Italian restaurant jobs growing up... but hey, you'll also get there eventually LOL.
If there was a 26th, for me it would be: "CLEAN AS YOU COOK". I love being organized in the kitchen before doing anything but as I cook, I'm multi-tasking by throwing away scraps, wiping surfaces down, cleaning utensils and dishes or prepping for the next stage. Most people you know have a sink full of crap and a pile of dishes to clean BEFORE they even get to enjoy what they just cooked.
And then after they've eaten they complain about having to do the dishes!!
plus dirty dishes on the bench or in the kitchen sink block working spaces, causing issues such as having no where to place hot items, and making getting water for a dish awkward.
I agree totally, possibly having a sanitised cloth could be beneficial a la Chef Jean Pierre.
@@iainbannerman1543 I have a permanent supply of paper towel rolls and an alcohol spray like Pasteuriser77 on hand at all times in the kitchen. Super quick and easy to clean and sanitize surfaces even on the fly.
There’s absolutely no excuse not to be organized and clean in a kitchen when it’s that easy to fold into any recipe.
Clean as you cook is an important one! makes your cook far more organised and less stressful.
Clean as you go is so overrated for home cooking. You can't clean place settings or serveware before you eat, and you shouldn't waste hot food time cleaning whatever dishes you needed for the final steps of the recipe. All you can clean ahead is maybe a couple mixing bowls, cutting boards, knives (aka the things that take 3 seconds to clean anyway). "And then they complain about having to do the dishes!!!!" What are you doing, making shish kabobs for every meal? Get real. Maybe you've been in commercial kitchens for so long you forgot the dishie is there washing 95% of your dishes.
This is not just a video it's a culinary school short course
I learned a lot within 16 minutes 41 seconds thank you chef Andy you're the best 🌟💯👌
Thanks for watching and I'm really glad you liked this one.
@@andy_cooks Very kind of you to make this video.
My essential pieces of equipment:
1) Vacuum cleaner for hoovering up bags of flour that exploded and bags of seeds that spilled all over the floor.
2) Plasters and bandages to treat wounds.
3) Fire extinguisher.
4) Lump hammer and chisel to remove burnt residue from pans.
5) Respiratory PPE for removing forgotten things with turquoise hairs from the back of my fridge.
6) Emergency services on speed dial.
You are obviously well equipped! 🥰
Sounds like a well prepped kitchen
😂❤🤣🫶 #3 and a spouse or significant other with a towel/cookie sheet to fan the smoke detectors, open the doors and calm the pets when the smoke starts rolling out from the oven, and your hands are full with whatever us boiling over on the stovetop.
Lump hammer and chisel? Need a sandblaster mate
Perfect working environment! My OCD compels me to further suggest stacking tissues for the inevitable angry crying fits (at least a staple in my kitchen ;-) ), 3 to 9% acidity vinegar/ citric acid for hard water chalk residues, and a kintsugi set to save favourite crockery...
My life changed when I got a rice cooker at Walmart for $5.00. on a Black Friday Sale. I didn’t even use it for several months. No bells or whistles just a basic rice cooker. I could never cook rice correctly but this little marvel made me love rice. Dump the rice and water. Turn on and when it is done it switches to warm. That’s all I needed. I had it for 10 years and it died so I bought another one just like it. The best $5.00 I ever spent.
Hello, I am also contemplating the purchase after seeing the size of the one featured in the video. Maybe one can also cook congee with it, a staple of TCM cuisine...
[The prospect of *leftovers* still deters me a bit, because with age my appetite decreases, and as pre-cooked rice and noodles/ pasta are susceptible to contamination with the *potentially lethal Bacillus cereus* after (TMK at the latest) two days, to prepare and store the correct amount of rice is a bit of a challenge IMO/ IME.
I own one small favourite pot, with which I always achieved the (for my taste at least, Ceran stovetop) best results, regarding portion size and texture of the cooked rice, but after a house move I now use an electro stove with cooking plates too large for this one, and half the number of my other pots!
Yesterday I failed miserably when I cooked my usual amount of rice in my (now nearly exclusively used) large pot, which matches the plates - one half of the portion stuck to the pot afterwards -> *sacrif(R)ice!*
Nonetheless I am aware that one has to look closely at the *dimensions* of a rice cooker - an (at the time of purchase single) acquaintance (ambitious homecook with children living close-by, and visiting often for lunch in spite of divorce ;-) ) calculated for the prospective regular rice consumption of himself and many guests, and ordered a 10 (TEN!) liter rice cooker. I nearly collapsed when he showed me the cauldron-sized behemoth, while he admitted that he might have overdone it a bit...] edit for typos/grammar/clarification :-)
Mate. Been watching your channel for a long time now. And this is some of the best tips I’ve seen from some so called chefs. There is an opening here for you to expand on some of them and make full instructional videos. It’s so good when a chef doesn’t forget learning the basics and can still show us in steps, how to do things in the kitchen. Thanks Andy. Keep it happening.
It seems like a small thing, but I started keeping the small "waste bin" on the counter during preparation a few months ago, and it really helps me keep my cutting board clear. Huge improvement, and it's free!
If you're in Australia use the paper supermarket bags. Once they're done being used for the day just throw it in the compost bin. Bin balanced and scraps added all in one hit
@@strictlymitch Good idea, but *please determine beforehand if the paper bags are at all suitable for composting!* If not, it may generate massive problems, and also become expensive... (if needed, please see below for elaboration!)
[Life experience: In Europe (Germany has very strict, and now near-impossible-to-follow rules, and CH is not far behind TMK/ IME) only *paper which has a certain clearance for composting* (seals/ explicit informations e.g. on packages) is allowed into the organic matter bin, which is then emptied by communal services once in two to four weeks, depending on where you live.
If the content of the bins *does not conform* to the local/ general rules, then
a) the bin is *not collected* and has to be *sorted out before the next collection date* by the residents, or facility services - very annoying/ expensive for appartment complexes with one joint bin for many flats, and/ or
b) the local authority can punish you with *hefty fees.*
In the late 1990s, my now ex-hb lived in an appartment complex (ca. 30 households) where some people collected the organic refuse in containers lined with PLASTIC bags, and then simply put the filled bags into the common bin (in spite of several large signs communicating the rules, and prohibiting this!). The facility manager continued being royally pi**ed off, because he always had to dig through the decaying garbage, and to empty/ remove the bags by hand, before the collectors came, but he could never determine the culprits.
Nowadays biodegradable plastic bags are available, but they are expensive and don't really disintegrate sufficiently to earn their badge, IME.
*Your country's/ municipality's rules may be completely different,* but IMO/ IME it saves time and money to *check this first* before putting "paper" into the organic matter bin. It is becoming harder and harder to conform to the new rules, and IMO it is now already much too difficult and time-/ space-consuming for normal citizens to separate AND store waste material.]
@@sabinegierth-waniczek4872 I'm not talking the streets organic bins (although it's fine according to our council) I'm talking your own compost bin. I've been doing it with good success for a while now. Just obviously make sure you balance the compost properly
I like to consider myself a fairly confident amateur cook, but that video was one of the more informative how to's that I have ever watched.I have learned stuff that I never knew I didn't know. To me that is why I love cooking. I just keep learning. Thanks Andy.
About seasoning as you go - a mistake ive made so many times, OVERSEASON or oversalt too early and not understand that you might not need more seasoning just more cooking time.
But hey, its all about creating experience. Be playful and let yourself be creative, mistakes or something not turning out like you would like are truly our best teacher.
Yeah i looked for a comment on this one. Salt and spicy are particularly tricky, as you get used to them while tasting. If you would do the exact same thing again, it would be slightly salty or hot for you. For someone who favors less salt and spice it will be a dominating spice.
@MrHaggyy exactly! And although kosher salt is more forgiving is better in some aspects and is very popular with foodtubers etc, it's not what the average cook got at home
Oversalted food is one of the banes of restaurant meals. Salt is essential, but the food becomes inedible when oversalted and it's not good for the health either. Ingredients like cheeses, garlic, etc by themselves add a lot of strong salty flavour to the dishes. E.g. pasta for cacio e pepe shouldn't be boiled in too much salty water as usual because of all the pecorino in the sauce. It's all about the balance.
And I don't understand adding salt into fresh salads, it makes it taste oversalted, let alone feeling salt crunching between my teeth when having a small side salad in some restaurants is never nice. Olive oil + balsamico or other acid ingredient like lemon juice or vinegar is enough, no need to add any more additional salt.
Your transparency is GOLD ❤
I love this channel. You're one of the most down to earths chefs out there that just delivers cooking skills and recipes in a way that's digestible for your average home cook. Thanks for the tips!
I'm 52 and just learning how to cook and these tips are so helpful - thank you!
I love a video that promises a handful of invaluable succinct advice and delivers a truck load. Much more info than expected and all essential. This is the heart of what people want to improve their skill at a basic level but how you deliver the information is what people want even at higher levels. The bit about cast iron was something I’ve been wanting to know as well as heat ranges on various stoves. A video about BTUs might be a useful one. Good stuff. Impressive.
Entirely correct, IMO! I have cast iron cooking vessels, but I never found an instruction as detailed as Andy's! The step of putting the pan into the baking oven FOR ME was entirely new, and an incentive to give the relationship with my cast iron pan another chance :-) .
Pressure cookers boil water at a higher temp not lower temp generally the water will get around 120c(250f) due to the atmosphere being at a higher pressure
Came to say this!
And every 10 degrees (Celsius) chemical reactions roughly double in speed, this is why it's around 4x as fast
Indeed, if you wanted a lower boiling temperature, you'd need a vacuum cooker, which also exist.
True because PV=nRT so when pressure is a constant and volume goes up (water expanding into gas) and the fact that n and R are constants, this means temperature will have to go up to match the pressure
@@Centurion305 That is for an ideal gas, not water boiling.
What you actually want for this is the relationship between vapour pressure and temperature, the Antoine equation, which can be expressed at:
T = B/(A-logP) - C; where A, B and C are constants for a specific substance.
Or with a few assumptions, you can convert that to this:
T = dH/(dS-R*lnP)
where dH and dS are the change in enthalpy and entropy upon boiling.
It's 12/30 and this is the best cooking video that I've seen all year. Thanks, Andy!
This is gold!!!! thank you Im a tutor for the local polytech and its SO great to be able to direct them to a vid like this that backs up what I'm teaching them!!
"I've made every kitchen mistake." The fact that you have all of your fingers tells a different story.
He works in a kitchen, not a factory
😂
@@ДаниилБаранов-з8в I worked in a factory in the 90's. I don't have all my fingers...
Happy New Year. Thank you. You are a great teacher. You keep things simple without sounding condescending. Your boyish charm is hard to resist, makes old ladies like me want to pinch your cheek. 😊❤
Happy new year!
The King - such a great communication style, and so seamlessly alternates between big picture ideas and the detail and nuance required to make it real in the kitchen. Superfan in Colombia. Thanks, dude.
Hi Andy! You’re my favorite chef on UA-cam, and I love how you share your experiences, even the mistakes-it’s so relatable and inspiring. Just a small tip about using saffron: grinding it with a mortar and infusing it with ice (letting the cube melt naturally) brings out the best color and flavor. It might be worth trying in your next dish! Keep up the amazing work-I always look forward to your videos!
I have been cooking for over 50 years and can relate to everything you have said. I don't know if you actually realize it but you have just created the bible of cooking. If only those starting out realize it too. Here's hoping. The fact that you've succinctly packed so much advice into such a short segment is a credit to you. You are a natural teacher. Wow. I wish I was able to give half as much wisdom out as you! I hope I haven't embarrassed you. Cheers...
18 is something I learned a long time ago. Follow the recipe the first few times you make a new dish before adding you're own touches to make it your way. One of the most important steps here imo.
Same. I'm all for changing it up, but get it down first.
*your
Exactly. Follow the recipe exactly the first few times, especially if it’s technical. That way you have a known baseline and can see what any alterations do to the recipe. If you start playing free style Jazz with it straight away, you can’t know if it was a good recipe or a bad one to start with.
@@danm8004 🙄
@@Duurti you're welcome.
A lovely run down of the basics for cooking. I'm not a professional but I have been cooking for as long as I can remember. Especially with my nonna as a kid. So I had to learn a lot of these tips the hard way as well. I like that you included the clean up side of it. A lot of cooking videos out there and very few show the clean up. Being tidy and hygenic is hugely important. Plus, knowing how to clean up effectively and efficiently makes the job less daunting. My husband managed a bar for over 10 years and he is a machine when it comes to cleaning as you cook. Thanks and wishing you a beautiful 2025.
7:03 "Subtle plug...." 😂
Thank you Andy ❤ This means a lot, I'm an international student in UK (from Sri Lanka 🇱🇰) I had to learn cooking by myself. Luckily, I have the help of great chefs like you ❤
Andy , another great vid for all professional chefs , like me ,
Learn something new every time I watch a Vid of yours …
(started washing pots at 14 in a local restaurant after school and on
Saturday night , then different jobs in the Catering / Hotel Industry
and then a Apprenticeship in Commercial Cookery…
Over 45 yrs in the Industry now to date…and still cooking
In commercial Kitchens as a on call Casual Chef )
& great info for the self trained / Novice & Home Cook….
Your style , technique and vids are some of the best being put on UTube
By chefs at this time ,
No pretentious bullshit , like others that try to impress etc
With loud words and statements and over zealous actions etc …
Just great info , recipes and skills that you have learnt
And passing on to all that are interested, to gain , as I said
Some well tried and trusted Skills / Recipe’s / Techniques
Well Done .
Thank you Chef, it's so refreshing seeing an honest and down to earth chef, not the modern "I'm perfect never do a mistake" chef.
I've been 13 years a cook, still have a lot to learn from good people like you.
5:10 - I switched mine to electric one 5 years ago and highly recommend it. It replaces a rice cooker and slow cooker as well.
... and because the heat source surrounds the food, they're MUCH less likely to 'catch' on the bottom which is a common problem with stovetop pressure cookers (a particular problem with some legumes). Also, you can set and forget. You don't have to hover over it
Freaking love my instant pot
Excellent work, Andy - you have a totally natural and pleasant style - good on you
5:55 man of culture 👌🏻
thumbs up for the scraper!
been using one in the kitchen for years now, after my time at a bakery.
always try to show the benefits of it to guests when cooking together, but this is the first time i see someone else mention it!
also, appreciate the 'first-knuckle-rule' for cooking rice 😃 that's exactly how my mum taught me 🙃
Great video Andy, would love more like these!
Great video! To ensure a perfect crust on fish, meat, chicken, or any protein, always pat it dry before placing it in a hot, oiled pan. This enhances browning thanks to the Maillard effect.
Amazing list. As an avid home cook (NOT pro) of 20+ years, I’d like to propose one amendment.
An Instant Pot replaces #5 and #10. If you’re bothered by having the “unitasker” (quoting Alton Brown) that is a rice cooker, this device makes stellar rice AND gives the benefits of a pressure cooker. AND more! Can’t recommend enough.
ETA: My partner is 100% Chinese and would never consider buying a rice cooker again now that they’ve seen what our Instant Pot can do with rice.
#18 Follow the Recipe - so true! I did this with basic buttermilk pancakes. And after doing the recipe to the letter a couple of times, I started experimenting with slightly different amounts of baking powder, baking soda and buttermilk until I found the best texture for me. After that, it became a lot easier to change up what I put into them (from fruits, to choc chips to coconut flakes). Andy Cooks is now a regular part of my week. Thanks, mate!
My biggest lesson was to learn to cook “mother sauces” and understand that now I can cook pretty much any sauce I want. Emulsion was hardest before I learned I can do it easily with a blender. (Thanks to Chef Jean-Pierre for teaching that)
GREAT video. Thank you for educating ‘people’ about MSG. Studies found only 4% have any actual reaction to it.
Unless you count chronic neuroticism, which puts it closer to 35%...
@ 😂 true
I get the actual reaction, never had it at a Chinese or Asian restaurant. They usually let you know if they use it and what dishes have it if they are decent. It’s a lazy shortcut to skimp on more expensive ingredients that would also add a fuller flavor, like mushrooms or meat.
@@gabrielamora6265you could say the same for salt or butter in all other cooking
Another great vid Andy….I think for the pressure cooker, I would go for an multi-cooker, like an instant pot or something similar. You get a slow cooker, rice cooker, plus the pressure cooker in one appliance.
So humble, Andy. So informative. So relevant. So modern. Love you. I've just got to put it into practice. Just one thing: when you have cooked something and tasted it along as you have made it, do you ever not want to eat it yourself when you have finished it? I love cooking nice things for my wife but having cooked it, don't then want to eat it. I've had the pleasure in the cooking. Would love Andy's or anyone else's views.
*superb* video, thank you very much; quite educational and extremely helpful.
Retired from catering quite a few years ago as an Executive Chef, i'd fell out of love with cooking, but this channel is quite interesting & has helped me get an interest back, so thanks, & Happy New Year chap! 👏👍👌🤙🖖✌🤘🍻
I LOVE that cutting board!!!👏🏽👏🏽👏🏽👏🏽 l greatly enjoy your channel, thanks for the joy.
A masterpiece! Thank you Andy
Andy faking the stuck fish mistake at 13:45 is just the best. Love how after a minor effort it comes off clean anyway. Hard to do it badly when you've trained yourself to do it well, eh Chef?
He's got a real future in informercials if this whole cooking thing doesn't pan out.
@ratinthecat Andy is great and this made me laugh. Yeah, he really tried his best to screw up, lol
#19, Silly Old French Cooking. I chuckled at this reference to French Cooking. A decade or so ago, I used to watch Paul Bocuse on SBS (with sub titles.) I remember him being very particular as to when to add garlic, otherwise it was merely ItalianCooking, not French. LOL Love watching 'Babe, what do you want for..?' And I am really enjoying your longer, instructive videos. Thank you. Happy New Year. 😁😍
8:27 Andy, you’re one of the first people I’ve EVER seen on social media who acknowledges DIRECTLY that hate for MSG stems DIRECTLY from discrimination. Thank you for this! It’s 110% true! All stemming from a stupid editorial written by some jerk in the mid-1900s. THANK YOU FOR THIS!!
I discriminate against MSG because it sets off my migraines. I challenge you to ask any migraine sufferer on this point. Trust me, you dont want to experience the enormous crushing and debilitating headache that the injestion of MSG gives migraine sufferers like me. However, I won't judge if you enjoy using MSG. To each his/her own.
I don't use MSG because it sets off migraines in me. And results in behavior issues in our children. As a result we don't eat processed foods to the very best of our ability.
@jenniferr2057 I read in an old Chinese cookbook where the writer stated that far too many Chinese Restaurants were adding MSG to their dishes (How To Cook & Eat In Chinese. See her foreword in her 2nd edition published in 1949 reprinted in 1956). It was her opinion that MSG made cheap foods taste better, thereby increasing their profits.
@@glynislailann9056Do you eat anything with seaweed, roasted tomatoes or Parmesan cheese? Congratulations, you’re eating msg.
@buschacha No, I don't eat any of those.
Thanks Andy. Fabulous summary of hints and tips. I was ticking off things that I already do. Still learnt a couple of new tips.
#16: J Kenji Lopez-Alt recently did a test of the crack on a flat surface approach vs on an edge. His tests suggests that on the edge might be more consistent. But maybe it’s just that he is light-handed when cracking on the edge which resulted in a lower probability of a broken yolk.
#19: use of cornflour to thicken sauces is common in Chinese cooking. And a tip I have learnt is to thicken in thirds. I.e., pour the slurry in up to three times checking the consistency in between each pour. Depending on the situation maybe two-thirds of the prepared slurry might be enough. If you go all in, you run the risk of a gloopy sauce.
Regarding #16, I ended up switching for a while to try out Kenji's findings and found it better as well. Not only am I far less likely to break yolks, but it leaves little to no mess compared to cracking on a flat edge, which almost always requires me to wipe up some egg white that would've otherwise fallen into the bowl. I think I do get bits of shell somewhat more often now but it's pretty rare with either method so not really a concern regardless. Obviously, not really rigorously testing this so not sure what's actually better, but I wouldn't generally prescribe cracking on a flat surface.
Also, like he covered in his video as well, if you're cracking multiple eggs, cracking them against each other is actually surprisingly good lmao.
On #19 - one reason to avoid thickening with corn starch is if you have an especially acidic sauce or expect to have leftovers, since corn starch thickens less effectively when cooled or in the presence of acid. Supposedly, potato/tapioca starch is a better alternative for various reasons including the ones above, but I've never personally tried it so YMMV. You could also try things like Ultrasperse, which is a tapioca starch based thickener that is stable at cold temperatures and continues to thicken when refrigerated and reheated.
There are some lesser known but really neat uses of corn starch aside from thickening as well. For example, Kenji had a video sharing a technique he learned from Mandy Lee, where he added corn starch (potato/tapioca works even better) to scrambled eggs which prevents the proteins from bonding as strongly, keeping them more moist and tender. I can't recommend this one enough. I've consistently been making the best scrambled eggs I've ever had since I started using this technique.
@@ImFataI Thanks to your comment I found Mandy Lee, she is so cool
Been working in kitchens for 5 years now, and I’m still learning so much everyday, like I make the most stupid mistakes so often. Would love to see an intermediate version of this video for people like me. Thanks!
Great tips and info, Andy. Love your channel.
And this video is great for anyone wanting to learn how to cook, any hobbby cook looking to seal gaps in their knowledge (I for one will get a table scraper i have just been using the back of my chinese cleaver for it) and anyone who feels bad about not doing it all perfectly. Thank you for this very good and fun educational video. Will share it too anyone who is working on their cooking skills!
This is very helpful mate - thank you and good on you. Happy new year
Happy new year to you!
Andy,
Thank you for all you do. I love your channel; you are THE most practical chef on this platform. I truly enjoy your work and make your recepies at home all the time. Thank you.
Morning from Toronto. Once again a wonderful video, Andy. Lots of great tips. In fact I have passed it on to my children who enjoy cooking.
A big one for me is remember how you're going to make your sauce before you start. If you're deglazing or reducing with cream etc. I often use too much fat in the cooking process, which ends up causing my sauce to separate or spoil in some fashion.
I usually add the fat in at the end. Other than gravy...
Andy is my favorite chef of all time. In particular I love his sharp and bright cooking mindset and his humble attitude. Wish you the best Andy.
- Number 4 is so important. Someone at a one-off cooking class once tried to tell us to hold the knife like you showed NOT TO. I almost left at that point and I wanted to tell her how wrong she was but resisted.
- "Always click [your tongs] twice to make sure they work" made me actually laugh out loud because it's true!
- 13 Also, different people's palates pick up the main flavours differently so tasting and adjusting is key. What might be too sweet for my palate (a lot of things are, especially in savoury dishes) might not be for others. This is why I rarely follow recipes to the letter. I see the ingredients and get a good idea of what the recipe is trying to accomplish so I have MY base to work from.
- 19 the comically tiny whisk cracks me up every time
- 20 that only applies to delicate leaves, though. e.g. cucumber benefits from being dressed for much longer.
- 14:36 "move around ... your piece of fish". That contradicts the "how to cook fish" bit just before. I think your mouth got away from your brain there. I completely agree on flipping steaks often but not skin-on fish and also not things like skin-on duck breast.
As a fan here in the UK- I've been watching chefs on tv and UA-cam for 20 years. Andy is without doybt my favourite, i need to get the cook book.
As a home cook the hardest thing for me to learn was getting the timing right so everything was ready for the table at once. It's only taken twenty years but I've gotten better a it!
Agreed, timing is so hard for me to coordinate and most of the time I just concede that something will be lukewarm or cold. Either that or it becomes burnt and inedible.
Just a husband trying to be the best home cook for the wifey, and after hours on separate videos and reddit posts. You have all the tips in tricks in a nice vid I can share when anyone wants to start cooking :D
10:05 Kenji did a video on this pretty recently and found that he actually preferred using the edge of a bowl for his egg cracking - was faster and made less mess. I don't think he was leaving the membrane in tact when he cracked on a flat surface though so your way may be better for less experienced people since it gives them all the time in the world to peel away the shell from the membrane before committing.
Great tutorial Andy, this is the best cooking channel on UA-cam, straightforward, no nonsense advice, I like your style, keep up the good work 😊🇬🇧
I'm always surprised when people say pressure cookers are not that common in some places. In my country they nearly as common as regular pots
My Mom used her pressure cooker all the time. Unfortunately, when I moved I forgot to take it with me, & her old-fashioned, manual meat grinder. I wish I had both of them.
What's your country?
I use several pressure coolers, a couple of old mirro, i have 2 sizes of smart pressure cookers ( think insta pots) and 2 pressure canners, one is from my grandmother with a huge and a toggle. This is in the USA
It's everywhere in the Balkans and Slavic countries.
Stellarly useful information and presentation! Thanks Andy.
5:28 You got that backwards, Andy; pressure cookers make things boil at a *HIGHER* temperature, not lower, which is why they cook things faster.
Yep I commented that as well. Andy is a fantastic cook, but seeing as cooking is as much chemistry and physics as it is as much feel and experience it's an important to get it right.
This is such a fantastic video so thorough!! You are a natural teacher. Thank you so much ❤
I got The Cookbook for Christmas and what a gift, and beautifully done! Can't wait to put sticky notes on all the pages for the recipes I'm gonna cook 😂
epic, i hope you enjoy them!
Really appreciate your simple editing style and actually good tips. Love from the Netherlands
there was not 0:59
Wonderful, Andy! Thanks!
Mate, also a Kiwi, think we went to the same school?!
Anyway so glad you mentioned about MSG, glad is being spoken about.
Love the videos, keep em coming!
Thanks Andy ❤. Perfect video to start the year.
Bunnings have an "inkbird" pen thermometer for like $12. Not as quick as the fancy one but I'll sacrifice a fraction of a second of time for like $90. Inkbird are a respected company and do a lot of other temperature related equipment.
Also I love my OXO good grips scales, they have the screen on a chord so you can pull it out and still read it when you have a big bowl on it.
Same one here in Sheepshagistan is $29!
Thanks for sharing Chef!
3:19 Or just use the dull edge of the knife.
Excellent Content, Andy! The voice of experience. Many Thanks.
The rice cooker was a game changer for me. I resisted for so long.
It has a well deserved place in my kitchen.
My only reason for not getting one is my lack of storage space. I do reasonably well with the stove-top absorption method, though but only in my kitchen as I now know when and how low to turn the heat and how long to leave it. This is tricky on a new/different cooker in a different pan.
I got one from a neighbor who moved out, but I've used it maybe twice. I learned how to do it with a regular kettle, so less moving around the heavy appliances. I didn't like using it, but maybe it was a cheap version.
Rice cooker is a god send for white rice, for brown rice however cooking on a stove top with the boil & drain method I find is by far the best. Just bring a pot near filled to the brim with water to a boil, I use my electric kettle to pre-boil the water first to save time, and when it's boiling put in however much rinsed brown rice you want without care about the rice to water ratio. Leave it at a raging boil for 30 minutes for normal brown rice and 12-15 minutes for basmati brown rice (my usual preference), drain the rice into a colander shaking off as much excess water off as possible before returning to the pot to rest steam drying for 10 or so minutes. Gives perfectly cooked brown rice every single time without any fuss of measuring out water ratio, and faster than a rice cooker would do it too.
Thank you for this relatable summary of kitchen common sense! Subscribed :-)
You asked for a common mishap/ mistake - I always sacrifice a bit of fingertip blood when I *grate nutmeg* on the small grater thingy, or when I start using *brand new knives* (OR after *sharpening older ones* on my dual-face Global sharpener, which you also seem to use - but the watering is often too much for my lazy side ;-))) ).
This is only one of the many pitfalls I discover every day, and always new ones - prevents me from getting bored (meanwhile, the band-aid industry thrives). Another example: *making caramel* ... But luckily I always remember to flambé far away from the extractor hood! Whoever contends that housekeeping is boring, does not do it correctly, IMO - indeed it can be nerve-wracking.
Great video Andy. My daughter has severe OCD and is afraid of contamination, so one thing I "struggle" with is cleaning the cutting board between ingredients. Do i use soapy water or vinegar? How often? Do I need separate separate boards for meats and veggies or do I just do the veggies then the protien and then clean? What i decided is that I will only use my wood cutting board for anything other than protien.
Also, sharp knives! I buy knife sharpeners or GOOD knives for my family members all the time. There is nothing worse than a shit knife in the kitchen.
I chop ingredients from clean to dirty so I don't have to clean the chopping board during cooking. Veges first, then onion, then garlic, finally protein. Side effect is that it forces you to have everything prepped before you start cooking, which is the best way to go.
I’ve heard that you should have a different cutting board for raw meat than the one you use for everything else. I don’t often cook any meat, so I usually prepare it on a plate. You don’t have to clean in between vegetables unless they were covered with dirt. You can also try a glass cutting board (I grew up using one) which is much easier to disinfect than a wooden one. You can pour boiling water over cutting boards (if they are made out of a single piece of wood). I usually do the same with kitchen towels, rags and sponges to disinfect without using strong chemicals(Not every day but occasionally) Also deep clean your blender by taking it apart and cleaning all individual parts (blade, rubber seal and plastic bottom )with a brush. Those can get pretty disgusting.
@@mikevlack7687 this is the way. protein last. OR have a separate board just for protein.
Also consider what you're cooking, if it's a stew, it really doesn't matter, it gets cooked down for a long time anyways. Don't plan to make the salad after you break the chicken down.
I have different cutting boards for meat and vegetables, in fact I cut the meat next to the sink so I can clean and sanitize the board and knives right away.
Hi Andy, the first long video I've watched from you, I love your "what do you want for lunch Babe" shorts. This is a great list and refresher about the basics. Much appreciate your style and good humor. Happy New Year to you and Babe, and best wishes from Boston, USA.
Mis en place 👍
Thanks for the tips! They're invaluable!
11:40 If potato starch or cornflour is good enough for jacques pepin to thicken things, it's good enough for me.
I just love this channel ❤ you just learn something everytime
One thing I teach the young ones (and those that have never worked boh) is food handling standards. It's not that hard you guys! Most of you won't make it in food service, but just work in a restaurant at least 6 months to a year and take a food service handling class which costs $5.
why
@@m420-nd1if Because a lot of people don’t have a basic understanding of concepts like cross contamination and unnecessary illness death and suffering could be prevented if they did.
Great video, thanks
This was very well done. As a professional cook myself. I worked from dishwasher to chef. I have made every single one of these mistskes and more. I came to the proper solution intuitively which is the fun of cooking. Its fun to figure out whats going wrong without knowing the science etc.
As i got older i looked into things and used other chefs advice etc.
But basically cooking is fun snd if you mess up just try again!
What a great video. I have to add a few things to your list. A spider, a set of long tongues for that reach, an offset spatula, a citrus squeezer, and Mesan Plass, understand the difference between fresh herbs and dried herbs
8:22 also, everyone's tastebuds are different.
This is your best video! Direct & informative, covering a lot of ground that will up everyone’s game!
As Uncle Roger says the argument of "I don't want to waste money on a single-use appliance" is silly because most of us have a toaster. I probably use my rice cooker 10 times more than I use my toaster lol
Great video! I actually successfully tried the knife hold advice. (Very proud of myself) Thanks. I’m a very beginner cook and would love to see a video with more advanced tips for the skills I’ve yet to acquire😊
I thought this was a "mistakes" video, not a "tip" video.
Fair assessment…for us who r just hobby home cooks anyway…Andy just demonstrated how any Kaizen/Master of his craft views a mistake…an opportunity to learn 😉 Andy is selfishly sharing the wisdom he has picked up from some of his own mistakes along his path to mastery 🤌🏽💯❤️ I wouldn’t expect anything less from Andy, i don’t need a video of mistakes - I can make mistakes very well all on my own lol I need a video of what to learn from those mistakes 👍🏽
Many thanks for this. Start a very good year!!
Just another food for thought. You could purposefully mess up a dish in the process of cooking it. Showing your audience how to fix it to the best of your ability. Could bring in the wife as a tester. Random thought.