The Very FIRST Thing I teach Home Cooks and Chefs
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- Опубліковано 8 вер 2024
- Hi it’s Chef Todd here and I’ve been teaching cooking to those cooking at home as well as culinary students for over 2 decades now, and the first thing I still teach to all new students is the Sauté Method of cooking because it is the fastest, simplest way to get starting with cooking the RIGHT way and it also quickly highlights some things that almost everyone gets wrong and gets my students on the RIGHT road to delicious, reliable and “fool-proof” meals.
Step one, pan hot first.
Get your pan hot on the stove before you do anything else. Most people tell me right here that they’ve been doing it wrong by starting cooking in a cold pan.
Step two, how do you know when the pan is hot enough to cook with? Test it.
Splash a little water in the pan and when it turns to steam, you’re ready to cook.
Step three, add some fat. It doesn’t matter what you choose from your pantry, for your diet or your desires.
Step four, cook mostly on the first side so you can witness the changes that tell you when to turn it over.
And step five, remove it to a plate.
Step six, add your chosen aromatics, the onions, garlic, carrots, peppers, or any other vegetable you want in your dish.
Step six is to stop the cooking and change it from dry to moist by deglazing the pan with wine, juice, or vegetable broth.
Return the item to the pan and then the most important part.
Use your thermometer to tell exactly when it’s done.
This ensures that the protein product is fully cooked and safe to eat, BUT and this is the part most people miss, it’s also not OVERCOOKED leading to a dry, rubbery or tough result.
And there you have it - a basic fool-proof cooking method that you can repeat using different ingredients for an endless variety of “30 minute meals”
In my free web class - that has transformed the cooking of over 1 million people so far - I show you 5 more pro skills that will change your cooking for the better.
Go to: webcookingclas...
For all of the people in the comments that are thinking this is a recipe, it is not. He is teaching a technique so don't worry about where the cream came from.
Quick and to the point. I wish all videos were like this.
My sister was badly burned because she grabbed a hot pan full of boiling water. My mom turned her attention away just long enough for my little sister to reach up and pull the pan down on her. Her scars never went away.
First thing, don't have children or cats in the kitchen and always have hot items cooking to the back of the stove, leaving the front unused.
Don't use the front burners? That's plain ridiculous. I'm truly sorry about your sister, but I don't think I'd resort to using only the back half of the stove as a result. I agree about animals, though--they don't belong in the kitchen when cooking is underway.
Tip: Turn the handle of the pan/ pot sideways so it is not handing towards the front or floor.
As a youngster in Girl Scouts, someone came and gave a quick demonstration about kitchen safety. I haven’t forgotten and I am so appreciative.
@@DianeH-pv6ox I'd say that depends on the kitchen. For home kitchens, yes, I absolutely agree with you. I always turn my pan handles to the side. However, I suspect commercial cooks/chefs may disagree with us because the nature of their stoves means EVERYWHERE is a hot spot, and if you turn the handle away from the front/floor, then the handle will be over a heat source. And busy chefs want to grab that pan handle in a split second.
@@ajs11201 This is a video about home cooking.
@@DiscoMouse Reread my posts, especially the part where I write "For home kitchens....." I don't know where you are, but I do my home cooking in my home kitchen. Maybe it's different where you live.
Hot pan, hot oil, dry food, don't crowd the pan. Then sauce making. Learned from years of watching Julia Child preach it.
"don't crowd the pan"
I have normally at least 5 persons for the meals. How can I NOT crowd the pan? My stove is bigger than normal ones, but it is to small for 5 or more persons.
@@cyrion7819just get a bigger pan or you can cook the protein in 2 batches, then it will shrink down and fit in one pan. It really does make a big difference because if the pan is too crowded, the food won’t sear and caramelize probably, it will steam instead. I hope this helps.
@@susanb5058 I think, there is a great misunderstanding. It is very difficult, to start with the "proteins", when you have none. I wonder, why ALL these cooks ALWAYS think, you HAVE TO cook meat/fish etc.. I do like meat and some fish, but for health and environmental reasons you should cook far less of ist. 30 g per day is sufficient. So you have many meals you cook without it.
I mainly have crowded pans. If I am lucky, I have one pan for all eaters. But I START with few things in the pan. And I do know (and mainly control), that at some point I leave the state of frying and start steaming.
And also - speaking as a chemist - I doubt the word "caramelize" when you cook a meal. Caramelization is the process of loosing chemically bound water in sugars. And only sugars. Better let´s say: making "tasty, brown crusts". You will live better NOT knowing what compounds you are creating by frying. Tasty but not very healthy. But - as far as I am concerned - as long as it stays brown and not very much, there is no reason to fear greater health risks.
Did all these things tonight with Italian sausage, Kalamatas, roasted red peppers, onions, garlic, arugula, seasonings. Used water and a little white wine. Guess I learned by watching Mom. Mom had each child cooking dinner for the family when we hit our teens. She had a grid on the fridge as to what the meals were and whose day it was. Thanks Mom. I'm not a chef but I know kitchen basics. And recipes are "guidelines", not dictates, for home cooked meals anyway. I'm floored when people ask if they can substitute onions for shallots, or use squash instead of carrots. Whatdya think the food's gonna jump out the pan if you don't use what the recipe said? Yeah it'll be a little different, but it ain't gonna hurt, and you might like it better.
My first chef taught me this the first time I walked out onto the line. Over the next year I figure I received a very good culinary education. Not complete, but a solid foundation. He was a good man.
Oh my gosh I practically said the same thing. I was fortunate enough to work alongside culinary train chefs so many years ago and I know I learned a lot of skills from that job.
One point of contention: It very much does matter what kind of fat you add to the pan. An inexperienced cook won't know about smoke point and will have a serious problem if they use olive oil or regular butter when cooking above medium heat.
Sure, but you can figure that out pretty fast on your own. You can only cram so much into a first lesson.
I mostly learned using olive oil, and I see the low smoke point as a feature, not a bug. If you get the pan Leidenfrost-hot at the beginning and then use olive, it keeps you in a fairly narrow temperature range, which is nice when you're new. You can run hot enough to put a crust on meat and a bit of char on veggies if you want to, and after a while I actually started to tweak the stove setting because I was anticipating the oil getting too hot. Avoiding the smoke became a lesson in "pay attention to how hot your pan is".
I think his point was regardless of diet, availability, choice, it doesn’t matter. It’s that time to add it. Obviously the technique will vary bas3d on “it”.
@@robertaylor9218 You are right, but a teacher can simply provide a list of recommended oils to use. Saying the whole list would cram a lot of info, so one can show or display a list in the video or description.
@@David.77 true
Excellent quick lesson! Occasional at a wedding reception they will ask. For a piece of advise ,one often tell the groom not to expect the new bride to cook like his mother , I always thought basic cooking classes for bride and groom would be an excellent gift, and here you provided it bravo to you chef ! Well done
Did 20 years in culinary arts mostly getting head chef/ sous chef positions around to world. Chef Mohr speaks THE TRUTH! Sensible, practical advice and you know he has been in the trenches. There are possibly more "UA-cam friendly" channels out there....."Chef" John comes to mind, but Chef Todd Mohr is a nuts and bolts culinary architect. He does not have the sing-songy voice and tropes (cayenne? On EVERYTHING????) of chef John and other hooks. Just plain deliver actual realities, technique and a practical ways to GET RESULTS. When in comes to wanting to learn a technique, I don't want humor, I want skill. The difference between an entertainment channel and an instructional channel. Glad to see a new video from you.
It's amazing how they never taught me this at culinary school. I picked it up years down the road by watching a UA-cam video.
I am 63, lol, but still interesting to watch these videos, will show this to my 11 yr old grand son, I taught him how to make grill cheese & omlette, TY for your time.
I've learned everything I needed to know from cooking at home; from Chef Todd Mohr! Getting the pan hot, adding the oil/fat, getting the oil/fat hot (not burning), add in whatever I'm cooking.
It's so unbelieveable how many people cook on a cold pan and use oil that isn't heated up correctly.
And here I sit having thought I was a good cook all these years. // Cook me first, then saute. Wow. / thx again, Chef.
Very useful! The new thing for me was "cook mostly on one side". Makes so much sense/
This is the best channel to learn fundamentals.
My first apprentice was as a Chef, back in Switzerland in the late 60's. Basic skills started with preparation and cutting skills. Later we learned all the rest. After 3 years, and an exam in front of 3 Master Chefs, coming from the top Hotels/Restaurants we got the Swiss Federal Diploma as a Chef. NB: Needless to say, that the learning process just started.
PS: I never worked as a Chef, but what I learned during this apprentice was priceless. The right stuff, at the right time, in the perfect consistency. It helped me to get my further education from an MBA to many more University diplomas/certificates.
How did that splash of wine to de-glaze turn into a creamy white sauce? Did you get a little heavy in your editing?
That might have been a mixture of the wine with oil and meat-fat (which is less translucent than vegetable-fat).
I think it is a technique video, not a recipe.
I think one of the biggest culinary milestones is being able to "fix" flavors. That moment where you can confidently say that you've gone a bit off on this dish and know exactly what you need to fix it. My family didn't know that the shrimp and cabbage stirfry I made tasted too oniony and had too strong a soy sauce flavor. But adding some dashi, a couple dashes of worcestershire, and a pinch of brown sugar gave it the sweet umami boost that tied everything together.
Yep. I even use my overly sweet citrus jam (yucks!) instead of honey/sugar in a stir fry or brush the top of salmon about to go into the air fryer. Great outcome everytime. Waste not.
Welcome back, Todd.
Drill Instructor (R. Lee Ermey style) marches up to the recruits and starts barking at them!
"RECRUITS!" he shouts. "YOUR THERMOMETER IS YOUR BEST FRIEND! YOU TAKE CARE OF IT, AND IT WILL TAKE CARE OF YOU! DO YOU UNDERSTAND?"
"Yes, Drill Sergeant!"
"ARE YOU WHISPERING? I CAN'T HEAR YOU!"
"YES, DRILL SERGEANT!!"
"BETTER!," the DI barks out. "LET'S GET INTO THE KITCHEN! I WANT TO HEAR YOUR BATTLECRY AS YOU GO!"
Every recruit holds their thermometer and shouts, "LET'S COOOOOOOK!"
I dunno about thermometer, hardly use the thing. You learn more by sight than temperature. One tool you can never go without though is your oven. Always bring your oven wherever you go.
Been watching your vids for years. I think the first was about roux; “…this is time…”. Good to see your still making vids.
I want one of those pans. Not a brand new one, I want a well-loved pan like this one.
Is that related to the above comment😂😂😂😂
Hahahahaha I didn't even see that. lol
@@le9051whammy
You can have one by investing just a little bit of time. Buy a new pan and start cooking in it! Before you know it, you'll have your very own well-loved pan. Best thing I ever did was to toss out the crappy old pans I'd been trying to cook with and buy a good quality new pan, as a birthday gift to me! (Actually a set of 3 pans.)
@@oldguydoesstuff120 my go to dinner pan is a le Creuset saute pan, I think they call it? High sides, about 12" and super heavy. Now as I get older it seems to get heavier and heavier and I want to replace it but talk about well loved, I've had it over 15 years.
I wish I could find something that is just as sturdy, can handle oven, and non-stick, but doesn't weigh 20 lbs empty.
I tried a stainless steel pan (new) and everythign stuck like crazy.
Is this one of those carbon steel pans?
As a dishwasher in a restaurant, forced into the kitchen, the first thing I was taught was making a rue. Home and industrial have a quantity, quality, protocal, that made me long for the stainless steel utopia of making sure forks and knives were spotless. But now, picatas, benidicts, and marsalas, are in my file.
I love what can be done with capers.
Thank you Todd! IMO you're an unsung hero of internet cooking instruction. Ramsay and the other TV chefs are flashy, but you teach fundamentals, which is what I learned from you.
The sauce, at the end, was white. Was flour added?
My nephew asked me to show him how to cook before he went off to college and this video is exactly what I taught him. The truth is that once you’re trying to seriously elevate your game, these pan sauces tend to lack depth of flavor*, but it’s an invaluable skill for people who just need to get dinner on the table. There are ingredients (mushrooms, anchovies, Worcestershire sauce, mustards, many others) that give big umami and can really help your finished sauce, and don’t forget acidity (wines, vinegars, citrus…). Lastly, finish with herbs for that hit of freshness. “30 minutes meals”? Who’s got THAT kind of time?
my favorite umami boosters are Tamari and smoked paprika
Who DOESNT have time for 30 minute meals???? If your day is that packed full don’t consider cooking in the first place or consider getting rid of the clutter in your schedule to prioritize yourself a little.
@@gochi6542 1. Your response is obnoxious. 2. If you want people to take you seriously, you need to use more question marks. 3. If you can remember all the way back to the beginning of what I wrote, I was teaching a young man who was about to transition from “meals by Mom”. For this to be successful, it was going to have to be fast.
@@joebartone606 Yea actually I can remember aaallllll the way back to the beginning of your comment. Which is apparently more than you think your nephew is capable of since in your words he’s some kind of idiot. Hope the young man is doing alright out there in the big bad adult world if you don’t even think he’s capable of listening for more than a couple minutes. I might believe in this kid more than you do. Wishing heaps of success for him and some understanding to find you as well. Be blessed and may you have the life you deserve. 🙏
What I learned that applies to ANY cooking: Preparation! Cut, slice, dice and grate ahead of time and place everything in separate ramekins. Then you can add items to your pan on time instead of when it’s too late.
It's called mise en place and is usually taught before ever ending up in a kitchen, at least when I went to culinary school there was a lot of class work, terms, history etc before we even went into the kitchen
nice to see you again Chef
I think the biggest thing that new cooks have to learn is what I call "water management." Meat has water in it, and that water is essential to the final flavor and texture, but can obviously also interfere with same. Nothing ruins a sear like water. With intact pieces of meat (steaks, chicken breasts) it's not so big a deal - you lose some water, but a sear is still relatively easy to achieve. But with cut up, and especially ground meat, you need to understand that the water will get in the way. So you need a ripping hot pan, and the first minute of cooking is what will make or break your flavor - after that, the water will be extruding from the meat, and Maillard temperatures will vanish. The water has flavor too, and reducing it, and deglazing the pan afterwards is essential to any method (and actually, I think that vegetables themselves can act as a deglazing agent, because they contain a lot of water, so you can use onions, for example, to extract a good portion of the fond), but the roasted flavors of the sear are what makes meat worth eating, and so it really sucks to mess that up.
hi chef Todd.. nice to see you again😊
So true if you know this technique he is right 30 minute meals with so many variations. I've learned this a long time ago from a chef that I worked with and I feel like I took away a lot of skills from that job and it was so much fun!
OMG been long time Chef Todd
Good to see You back .
The first thing I teach them is to ALWAYS wash their hands first. I've seen so many who don't know that or they're just lazy.
First, MISE EN PLAS. That is get everything together BEFORE you start the stove. Portion out your ingredients and spices, in order. Have your plates ready. Start to finish in an assembly line, Then start to cook.
Wish the first thing you'd teach us was how to be such a handsome man such as yourself, Chef
Non-stick pan not necessary --- I have just a plain stainless steel pan and "hot pan, cold oil" keeps food from sticking. I've also heard it as "fire first, then fat".
I don't know where I learned this, but I always cook the aromatics first in the fat and then remove them, to flavor the oil. Then I cook whatever protein. After the meat is cooked I will add back the aromatics to make a gravy or to deglaze or if the recipe continues like a stew with meat and vegetables simmering or whatever.
I know my mom taught me to saute diced garlic and onions for starting a roux, so maybe I just decided to always do it that way any time I heat up fats. I also season bacon and add salt and pepper to everything so maybe I just like a lot of seasoning.
First thing I taught my kids re cooking: that your sink is the most important piece of safety equipment you have in the kitchen.
Don't tell them that, if they put water on an oil fire you could lose your kitchen. Oil is lighter than water and burns hotter than the temp water turns to steam. The water will sink below the burning oil, raising its height in the pan, and any water that reaches the fire will vaporise into steam. The best thing to know about fire safety is to suffocate the flame. If your pan is on fire, cover it with a closed lid and keep it closed, the fire will go out within a minute if it has no air to fuel it.
@@TheRichPoorMan but, the sink is probably metal, and therefore won't burn if something in it is on fire. It's still a vital piece of safety equipment
@litkeys3497 There are videos on UA-cam of kids putting fires in sinks and turning the water on, setting the whole kitchen on fire. Some sinks are made of pottery or plastic, which will crack or melt under intense heat differential. You're making a massive assumption and not considering the kid will be panicking.
I do a lot of Asian style cooking and the technique is similar, "Hot wok, cold oil, food won't stick.".
That one brings back memories chef: Pan hot,Fat hot, add protein product. Even my wife remembers that (and she does not like cooking half as much as i do)👍
Very happy to see you.
Over a decade in the industry. Corpo to Private owned. From scratch and reheat the bag slop.
Pretty solid tutorial. Well done. No mention of a rest on the protein, but for less than 3 mins? Good stuff.
Long time no see, welkcome back :)
to saute they move the ingredients in the pan. simple translation of the term saute is 'to jump'
I think you probably taught my wife how to cook, she turns the fire up on everything she cooks and calls it done when the smoke alarm goes off!
I reckon the biggest difference between a chef anna cook is, the chef works in a kitchen, makes out menu's, orders food, does the budget, knows the difference between a vis a vis and a souilt noir, and knows a wee bit of French. The cook gets up before the hands, builds the fire, puts the face / hand washing water on to get very warm , a pot of coffee, another kettle of water for hot chocolate / tea / hot cinnamon drink, butters the griddle and Dutch oven for biscuits and waffles / pancakes occasionally crepe's, frys the steaks sausage and bacon, makes toast and eggs along with turnovers, having enough for a mid morning boilup as well as mid afternoon pick me up for the boys. Then starting on supper once the crew and clients are out of camp. The secret being to not wait til they're back in camp and someone says they're hungry, but starting 2-4 hours ahead of time so when the heavenly scent of chili or steak hits their nostrils and they realize their starved, the meal is ready. Hardly anyone leans over a salad, takes a deep breath and says "Boy, that sure does smell good !" ('Less it's served with a hot bread, preferably Black ). Yep, give me a cook over a chef pert near any day / any meal.
A guy once told me he worked as a busboy at an exclusive high falutin restaurant down in Salt Lake City. One night a guy, his wife and a kid come in. Parents order the steak and the lobster and the kid wants a hamburger. Waiter explains they don't serve hamburgers, but kid starts crying and throwing a fit. So waiter goes back, talks w/chef, comes out and once again tries to...kid throws another hissy fit, parents upset and demanding, etc. So waiter again goes back and chef agrees to make the hamburger. Gets the best cut of steak, grinds with bacon,slices potato for fries, grills onion, takes a large roll, litely toasts, slices lettuce / tomato, mustard / ketchup, forms burger, spices, and walla...a hamburger. The kid takes a bit or two with fries and is full. The bill is something like $200, which was Huge back in the day, a hundred for the 'burger alone. When they left the bussboy bagged up and took the burger and leftover fries home. But i digress, so that's all i'm gonna say about that... ☆
Lean this and you learn much!
I use a cheap laser temp gauge for pan temp.
THANK YOU SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO MUCH !
Been missing your vids. Watched you when you first got started on YT.
From the thumbnail I thought it was something like "how to put out an oil fire", lol
Where the hell have you been?
I've learned this, intellectually, but somehow I still keep second-guessing and screwing things up a bit. Thank you for the reinforcement! PS: Just subscribed!!!
This is right on and thank you for sharing. The second thing should be "how to use a knife". I remember the ridiculous way I used to handle a knife.
Cool video. Best of luck with your channel!
I had a teacher say ,a pan is like a woman it has to be hot before you stick the meat in. This was in the 70’s,I’m sure my teacher would of been thrown in jail for saying something like that in this day and age.
Yeah, that’s totally offensive.
😂
The FBI are on their way now to arrest you for hate crimes.
That's hilarious and it's true. 🤣
@@mfrenchcazenoviabut a great way to approach so many dishes!
Hi! Stumbled on your channel and subscribed.
When I teach kids and new cooks watch me do it twice and write down exactly what I do twice On the third time I let you do it all I will make sure you do not make a mistake by reading your writing And when you master a method or recipe write it in your journal put your dishes into columns all the soups you make all your. First second. And third choices all you veggies accompaniments gravy’s sauces sweets deserts and don’t forget photos and you will be amazed at how quickly your cooking will advance use the back of your journal for shortcuts and tips and methods in your kitchen skills and remember your never to old to learn I watch as many videos as ican on the u tube on cooking I’m 76 years old and still learning cheers
These are good tips, i should get a thermometer.
Why was the chicken covered in cream after the measurement?
Help, I missed something.
After removing the meat from the pan he added the aromatics and wine to make the sauce. However, when he added the meat back to the pay to finish cooking it, the pan was dry again. Then the last part the pan was filled with the sauce again. Were there 2 pans?
Best thing to teach a home cook is 'Clean as you go". New cooks tend to shy away from dishes that require a big clean-up afterwards. I hear many people (mostly women) say they love casseroles because there is only one pan to clean. Lazy guys just use the microwave. LOL
There are several lessons that could have be chosen as first. For actual cooking, then I agree with his choice. If it's pre-cooking navigation or logistics, then I think you're on the right track--start with a clean kitchen, organize your ingredients onto a work area, and fill a sink with hot soapy water. If he wanted to prioritize health and safety, then I'd have led with sanitation as well as the 40/140 zone.
@@ajs11201 In essence misen place.
If you are making casseroles and using microwaves....you are on the wrong channel.
@@drk321 I'm not. Pay attention.
@@drk321 Yeah, in a sense. I don't always have every ingredient chopped and sitting in a dish, for example, but I'll have an area where the ingredients are placed helping me ensure that I don't forget anything. Is there such a thing as demi misen place? lol
Your meat thermometer will turn you into a gourmet cook almost instantly. I can't tell you how much it will transform your cooking.
Dude was really like 'Turn on heat, add food, wait 'til cooked.' and declared he was teaching something...
What about the bottom of the pan warping from the high heat? I have been using about medium heat with my pans just to keep the pan bottoms flat.
I have a simple HF laser thermometer and I don't put anything in the pan till it hits 300°
Why are vegetables referred to as aromatics?
You sure that thermometer went in far enough?
I'll never forget there is no such thing as tomato bisque!
Not for non stick?
The first thing you should teach students is how to properly separate raw meats, and anything which is in contact with them from everything else. Also, handwashing before beginning is also mandatory!
i wonder if cleaning the stove top is lesson #2?
Do you go by the "bead test" for using water to check pan temperature, or is that only for delicate stuff like garlic?
“Hot pan, cold oil, food won’t stick”
- Galloping Gourmet (I am old)
1:00 Why?
The first thing I was taught was to clean as you go. A messy Chef does not work.
thanx
WOW! Thank you for posting.
Use a infrared thermometer to test your pan, not water
Or use water. Not everyone needs to follow the same path.
@@drk321 use a infrared thermometer not water.
@@billwareagle7047 if the water is dancing across the surface “don need no stinkin’” surface thermometer.
@@dian3145 so you guess the temperature instead of knowing the temperature 🤣🤣🤣🤣 use a infrared thermometer and you know the temperature.
How the water drop behaves when it hits the pan tells me all I need to know. But, that's just me cooking.
"and and"
Whoa! Cooking Coarse!
If I saw someone wearing a chef jacket like in the thumbnail I would send him to go clean up the grease trap
Chef, are we really still trying to read the temperature of a pan by throwing water onto it? Hard to tell if that reaction is from a 200F surface or a 400F surface, much less something more accurate. Even home cooks have infrared thermometers these days, and if they don't then they should.
Granted, if you want one that works with shiny pans (rare) like solid silver (if you want a $9,000 pan) you'll have to spend about $1,700, but for the rest of us Amazon has a simple infrared thermometer for 1/00th of that price.
What are your thoughts, chef?
Is that a bare aluminum pan that used to have Teflon on it?
Here to see if my guess was right: Wash your hands.
I thought the first thing would be to keep your work space clean.
first thing I would teach is food safety.
Let me guess - is it attention to detail? (Check your thumbnail).
You are more observant than 107,999 other people. Nicely done! I used to put this test to my culinary students as well. I'd draw a triangle on the white board and write "Paris" on the first line at the top, "in the" on the second line, and "the spring" on the third. I'd ask students to read the triangle and it would be the rare person that read both "the"s.
@@ChefToddMohr 1 in 107,999? My mum used to say I was one in a million - I must be slipping.
I teach in a trade school
first where is the fire exit!
next how to put fire out!
I was hoping it was how to sharpen a knife.
Dig that instant gravy....
Question? Where did that creamy sauce come from at the end? Thank you for your videos!
Who elese was disturbed by the crooked knives on the knife holder on the wall?
Probably only means they are well used and not there for show? You must have show knives that don't actually see a lot of action. I went back and looked and there is absolutely NOTHING wrong with that set of knives. You are in over your head son.....
@@drk321 You are in over your head regarding your reading comprehension son and shouldn't comment if you can't understand a simple sentence... The knives are nice tho... Cheers!
@@step4560 I can comment when the fuck I want. I single out moronic comments. Hence my interaction with you.
I've been doing this all wrong all these years... he doesn't mention spraying lighter fluid on it at all. 🤦♂️
Good steps, but to me, there is absolutely no point in step 2, the water test, because step 3 is oil/fat...
You will see the heat levels with the sizzling fat/oil, and know when it's ready. Water will just evaporate off, as water boils at 100C/212F, but that doesn't give you proper knowledge of when the oil is hot, when can exceed 300F and get into 400F.
For me, I turn the heat up high to get the pan hot, then get my fat ready. I mostly cook with rendered pork fat. Then I watch my fat sizzle and then get it to proper temp so it doesn't burn and then start `sauteing. Am I missing something here?
---------------------------------
The one thing` I'm confused about here is you cook the chicken first, then add the "Aromatics" then put the chicken in again...
Wouldn't you want to heat up the "aromatics," such as garlic, onion, etc first, then get all that flavor into the meat while you're "Sauteing" it? It seems like the chicken is already cooked by the time you add it into the sauce, so I'm curious if that flavor will penetrate.
I see that the wine was used to deglaze the burnt meat, so I'm curious about the steps with this. That being said I see the way I mentioned in cuisines such as Indian and Mexican, where they heat that up first.
I'm no expert on any of this though.
Ten-4.
I thought it’d be basic food safety.
To wash their hands.
Is it sentence structure? Like gow to avoid using too many ANDS? lol
The fat matters. Vegetable oils are effectively poison, especially when the are overcooked. Note, olives are not a vegetable.
I would love an explanation of that. Most vegetable oils are far more healthy than animal fats. Please elaborate.
@drk321 The concept of healthy vegetable oils has been debunked for decades. They cause inflammation that damages arteries and veins, which leads to circulatory diseases, which makes them more dangerous than even animal fats. Vegetable oils are also more likely to break down into carcinogens under medium heat. Restaurants and industry use vegetable oil because it's cheap, not because it's healthy. UA-cam is loaded with more scholarly condemnations of vegetable oils. And the supporters I can find are industry hacks, which includes the American Heart Association, which receives too many donations from promoters of vegetable oils to possibly be impartial on the subject.
@@drk321 no...new info on that. Seed oils are killing our internal organs. Mostly due to our overconsumption of highly processed foods that are cooked in seed oils.
Seed oil is an umbrella term for oils that are made from seeds, such as sunflower, cottonseed, safflower, canola, and grapeseeds. But, most often the term also covers other vegetable oils, such as soy and corn oil, which don’t come from seeds.
However if the only seed oil you eat is from your own cooked food, you're doing ok.
Lard, butter, animal fats are healthier choices for the home cook. Cholesterol is not the enemy it was thought to be.
@@mettamorph4523 Thanks. Haven't heard this so will snoop around and check sources. I spent over 20 years in culinary arts so my life involves a lot of different culinary applications. I am more of a "enjoy every bite and don't worry about the last two years of your life you will not enjoy because of your choices" than a "eat the healthiest possible food even though you hate every bite" kinda person. I practice many cuisines. I tend to prefer fresh fish, vegetables even pure vegetarian and vegan foods but the only line I draw is eating insects. Just can't do it no matter how good they must be. When I make Mexican food I use lard, because it is traditional and makes the food taste better. I do not buy lard because I have heard that monounsaturated fats are added and that is the fat that gives you a heart attack. I buy raw pork fat and render it down then freeze it into pure unadulterated natural lard. That is how I will always do it. I also save all of my duck fat when roasting a duck. I have heard it is relatively healthy and it is damn delicious. My wife prefers canola, I use almost exclusively olive oil which I infuse with herbs and garlic.