15 Cooking Tricks Chefs Reveal Only at Culinary Schools
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- Опубліковано 22 лип 2024
- Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!).
How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students.
TIMESTAMPS
The perfect steak 0:47
The juiciest meat 1:31
Flavoring spices 2:24
Light and airy dough 3:05
Fish with a delicate crust 3:39
Cooking steak without oil 4:13
Creamy mashed potatoes 4:41
Excellent cream soup 5:29
The best pancakes 6:19
Sugar is not for sweetness 6:51
The most difficult one: perfectly fried eggs 7:15
Clear broth 8:10
Crispy bread crust 9:06
Cook onions correctly 9:46
Don't be afraid of garlic 10:32
SUMMARY
- Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done.
- It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge.
- To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices.
- If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature.
- If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it.
- Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges.
- Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes.
- Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty.
- Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks.
- Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better.
- The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs.
- A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours.
- If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes.
-Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt.
- If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor.
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Hey Bright Siders! Are you a meat eater? What is a perfect steak for you?
Other cool cooking secrets are here ua-cam.com/video/aqX_6OCkr2U/v-deo.html
BRIGHT SIDE 1.5” Ribeye, sous vided to 130F, seared 60 seconds each side
BRIGHT SIDE nn
AngeLife wow, that sounds good
I'm a riversider
Bright Side...free
1 wanna boil something later but dont wanna wait for the water? boil some water and freeze it for when you need it
hahahahah too funny, thanks
Brilliant! You should make a video, too! :)
Blonde Cooking Tips!!
And better yet freeze it in cubes for easy separation when you are doing up a small batch of something.
Tap That Toast iv been doing this for years I also pre melt my butter for crab and save the preempted butter for when we eat the crab
"For perfectly fried onions, use both butter and cooking oil. Also, only use butter when frying onions for perfectly fried onions." Thanks mate. Great tip. Not sure what to do now.
It isn't clear yeah but if you think about it they mean don't use margarine.
I fried some diced red onions earlier with some olive oil, they tasted great.
Depends on what you’re doing. If you’re just sautéing them to toss them in a soup or something, then use oil. If you want to put them on a hamburger, use butter. If you’re actually frying them, why would you use butter? It has a very low smoke point. You would use oil if you’re going to fry them for onion rings, for example.
Eat some onions big guy. It's all there's left to do.
What you should do is, go to google, search “perfectly fried onions” and the images will tell you more than this ever will
The best butter: Melt butter in well-buttered frypan, drop butter in, cook until buttered. Add butter if desired. Remove from pan, spread butter on buttered butter. Finish with a dollop of butter and stir in some butter.
😂
Great...now I want popcorn lol.
The thing is, this is no joke for Americans.
This is how Europeans see American cooking.
Omg this made me laugh so much!
Could you play the background music a little louder so we can hear it?
😁
please tell me this is sarcasm.
Suzy Queue *obviously it is*
😂😂
I was ready to notice that as well but you got it...
I tried hard to understand something is told (not in my language) with the music on
Hehehe
For the perfect sandwich put the meat in between the bread, not the outside.
Thank you so much for the helpful tip, my bread kept falling out of my sandwich!
A large part of Europe actually disagrees with you....
en.wikipedia.org/wiki/Open_sandwich
This changes everything!
no way bro, for the perfect sandwich replace the bread with meat.
KFC double down would disagree with you.
2 minutes in and I'm blown away by the brilliance. Don't cook frozen meat and make a brine. Wow...the walls keeping us from this knowledge are just crashing down.
What, how did you not know these?
Scribby Bungus s/he's being sarcastic.
Vaibhav Gupta oh haha I did not realise he was being sarcastic sorry
Ah, you beet me to the punch with that one.
But at jeast I can make some food puns while I am here.
Actually the best steaks are cooked from frozen. This is according to science, look it up ;)
TIMESTAMPS
The perfect steak 0:47
The juiciest meat 1:31
Flavoring spices 2:24
Light and airy dough 3:05
Fish with a delicate crust 3:39
Cooking steak without oil 4:13
Creamy mashed potatoes 4:41
Excellent cream soup 5:29
The best pancakes 6:19
Sugar is not for sweetness 6:51
The most difficult one: perfectly fried eggs 7:15
Clear broth 8:10
Crispy bread crust 9:06
Cook onions correctly 9:46
Don't be afraid of garlic 10:32
The absolute best cooking tip I've ever heard is this: remember to turn the heat on. You'll be amazed at how quickly your food becomes edible.
You win the internet.
I’ll consider this
Hexx Bombastus 😳😯thanks man!! Atleast a better tip than the ones in this video
😂
Hire a chef.
My favourite tip was definitely "allow soup to cool before eating it but don't let it go cold". If only I hadn't known that since the first time I ever ate any type of hot food.
Dominic Cooke I eat my chicken nugget dinos right out of the oven so i can breath steam like a true adult
Dominic Cooke it want new to me because i recently learned it on my own but i used to eat my food as Soon as it was done burning muy tongue almost evrything
It's for Americans.
It is more important with rice. That will teach me for doing tasty rice!!
We had a whole day in culinary school on letting food cool. Had to write essays on the pros and cons of blowing on food Vs stirring to cool. 😂😂😂
Pancakes are made with Batter not dough.
Russians call it dough
@@imthegrinchthatstolechrist4384 Correct me if I'm wrong but he wasn't speaking Russian. Was he?
@@etonbachs4226 you're wrong you fuckhead
There was a lot of things in this video that made me think whoever wrote it didn’t have English as a first language.
Actually, pancakes are made of wood. It's a secret that's been handed down among chefs from generation to generation.
There is an mistake in video - when talking about reducing the acidity animation shows from PH 7 to PH 1 what in fact would be increasing the acidity. Neutral PH equals 7, all below are acids, above 7 are alkaline.
Underrated comment!
#realnews
Also, sugar does not affect pH.
Rind Vieh right.
Marek Witbrot that was an obvious mistake I'm not sure how they made.
“Sugar it not just a sweetener, it can also be used in pickled foods to reduce sourness”... so, as a sweetener then?
thats not what a sweetener is, and you oviasly know nothing about the tastes of acids and bases.....
Really bro? It doesn't neutralize the acid, it only changes the flavor. Making it sweeter. If you can't provide any info explaining how i'm wrong, on this 'scientific' level you're striving for... don't bother telling me that I don't understand something making something else Sweeter. If something sweetens... It's a sweetener.
PS. you're lucky I even responded to you when you tried to used the word "oviasly" in a sentence while trying to make yourself sound smart.... Good move.
Say more of a "balancer", just like CO2 and HCO3 balance in your body. Scientific enough?
trueeeeeeeeeeeeeeeeeee
no
If you're too hungry to wait, maybe it's better to order some pizza.1:20 Tricks revealed only at culinary school.
😂😂😂
Shows a lady eating a hamburger...
Watcher WLC come through
😂😂😂
Watcher WLC i
" let hot soup cool down, but not too much" what wisdom
" onions.. use oil and butter and salt"....
20 seconds later: "you should only use butter to cook onions "
Smh
One great tip I learned is for dried herbs and spices from your spice rack: Instead of just adding them straight from the jar or tin, put them in your hand first then crush them with your other hand into a fine powder. Next time your cooking try it--smell the herbs in your hand both before and after you crush them and you'll find the aroma (and flavor) absolutely explodes. This is because they are freeze-dried, and so crushing them breaks down and releases all the oils that were frozen inside. I swear you'll never just add them again for the rest of your life--you're WELCOME!! :)
This isn't tricks that chefs reveal at culinary school, but just a list of basic things you learn when you watch the food network for too long
Yup. Just common knowledge (and sense). The only thing I learned is how out of touch and/or ignorant - whoever produced this tripe is.
it's a list of basic things you learn from your mom
+Bubblezlot I was so confused when you said "8 years of school", then I remembered Pre K and Kindergarten exist...
Regardless, I wish you a good academic experience in the future, make the best of it!
Have a great day everybody, best wishes ;)
If you think these tips are even helpful. Don't open a restaurant. It will fail.
People don't like the smell of garlic? I don't want to know them. We can't be friends.
People probably suffer badly near you xDD
thats what I was thinking lol, or onions too? Whenever I use garlic or onions im more hyped for my house to smell good than to eat hahahah
Garlic smells great, especially roasted
Don't worry. They're just pretentious vampire goth wannabees
lol same
Yes, they only tell you how to activate yeast in culinary school....not on like, the packet or anything
These clickbait video titles are killing me. Could be called "10 cooking tips you would learn immediately if you were a cook at a decent restaurant, and 5 tips that really dont matter much at all."
I think this video is a Go Animate Tbh
ashadyblumpkin I knew most of these but I don't even work at restaurant.
Devon Tibbits,
What is "Tbh"?
or 10 things I learned before the age of 10 plus five that don't work
Most of these are common sense "tips" the others are false. 12 minutes wasted.
Ummm... not sure if ya'll caught this during editing. But the pH scale shown is showing an increase in acidic level not decrease.
I noticed that too haha.
lol you would think someone would catch that at a channel with 5.2 million subscribers
thanks! I was just going to comment on this. ridiculous, anything with a ph level of 1 would be like gastric acid
__TempestKing__ You're right. A pH of 1 is extremely acidic, like pure hydrochloric acid
Also, how does the steak at the beginning get grill marks if it was cooked in a flat pan? Lol!
1.25 speed peeps! 😊💖✌
Thx :D
1.5
Thanks
Thank you!
Sounds like Jimmy reading it lol
I don't know where you've been, but these are hardly secrets. And a great way to cook a steak (this is old southern trick) -- heat up a cast iron skillet until it's kind of blazing hot. Salt it. Just salt. Throw that steak (dry it off first) in there, turn it after a couple of minutes (you have to get a feel for how long to cook the steak, which of course SHOULD HAVE BEEN OUT OF THE FRIDGE FOR AN HOUR, and turn. If you do it right, there won't be a drop of juice in that skillet. No, every single drop of it will still be in that steak, and you will have a fantastic crust. One thing, if the steak has connective tissue on the edge, cut through it first so your steak won't warp up on the edges.
On second thoughts, my favourite tip was actually "add onions to a pan with both cooking oil and butter. Only use butter to fry onions".
Dominic Cooke 😂😂😂
As opposed to using margarine only use butter :)
Love how when they were talking about decreasing sourness they make it dangerously acidic.
I don't think they know how acids work.
HINT: IT MAKES THINGS SOUR
Do these morons know anything? I mean, just look at this video
Pancakes..............never over-beat the batter, leave it slightly lumpy. Turn only once when cooking and do not press down on it.
Dont burn top ramen
Truth
Disclaimer: info presented not used by professional chefs.
"Use butter and cooking oil to fry onions" ..."also only use butter to fry onions"
Gotcha
Yeah I thought that was conflicting information too.
RIGHT????
tf
As in don't use margarine.
I agree, don't ever use margarine for cooking. Real butter please.
Amy Kay Margarine is homogenized vegetable oil
wow, unfreeze the meat before frying, what a secret revealed!!!
"unfreeze"
Simone Ristori The point was to bring it to room temperature. 😉
Never freeze beef. The blood/myoglobin crystallises and even once defrosted (not unfreezen lol ), it will always be super tough. Chicken is the only meat I will freeze.
Jason, I agree unless you're talking about commercial flash freezing. But yet freezing at home destroys cell structure. Moisture will cook out and texture will be off.
I know people who boil frozen chicken on high temperature, without adding spices, not even salt. Needless to say it was horrendous.
10:42 "Because who wants a partner terrified of vampires?" This makes no sense whatsoever.
PH 1 is literally the most acidic anything can get in existence. Sugar doesn't give your tomato sauce a PH of 1. Guaranteed.
No kidding...pH of 1 is like sulfuric acid and pH of 14 is Drano!
@@DarkEagle-vx9hd ok but how much sugar would you need to add to sulfuric acid to hide its sourness?
@@youpig6060 No idea. I think I remember sucrose being a very, very weak acid, but I think the answer to your question depends on taste buds
"15 Cooking tricks everyone who doesnt live on instant ramen already knows"
Right? Seriously, that's 12 minutes of my life I'll never get back.
MrAntiKnowledge thanks for saving me 3 minutes in.
MrAntiKnowledge for real tho!!!!
MrAntiKnowledge "everyone who doesn't live on instant ramen already knows"
Uh... Some of this stuff I never learned watching my family make home cooked meals every day growing up nor have I been constantly glued to cooking shows so speak for yourself. My family was the type to thaw meat by leaving it out on the counter for 6 to 8 hours and didn't make home made soup stock. Nor did we do the fancy frying of vegetables before throwing them in our homemade soup because we rarely used veggies that were not frozen or came out of a can, and all our seasonings were bought pre-ground up so we didn't have fresh herbs. I didn't even have ramen for the first time until I was a teenager though. XD
My cooking knowledge I would say is a bit above mediocre, but it definitely isn't 5 star chef level either. Based on my personal experiences and knowledge I would call some of the things shown a lot fancier than what I was raised with lol.
Hey man I can make some great dishes out of instant ramen :P
There is so much wrong with this I cannot even begin to explain.
I tried but I am sure I missed stuff.
Thanks for helping us out!
I guess if you can't begin, perhaps you shouldn't start.
MIgardener | Simple Organic Gardening & Sustainable Living I know right
MIgardener i saw it today, and thought that my whole degree was a waste 😐😑
But you are just a gradener not MIchef
Being a chef is a great job, you may not make much most of the time, but customers smiles and praises are priceless.
Also known as tricks that your grandma tells literally everyone at the dinner table. Every dinner.
Unfreezing your meat before frying is not a trick... it's basic common sense!
Unfortunately common sense is a flower that does not grow in everyone's garden.
Run this video at 1.5x speed thank me later
10,000 subscribers with only 3 videos Too late.. but thanks for this tips for the future slower videos. It was sure a torture!
I'd like to thank you very much for that tip. I totally didn't even know you could change the speed of videos!
Bless your soul
thank you shadowfiend
Yes it's so slow like what
For meats go with cast iron.
This person gets it.
I was waiting for them to say that cause I cook all my meats on cast iron lol
Any pan works, I have used SS, cast iron and non-stick to the same results; it just take skill.
Nothing better than well-seasoned cast iron. It takes a long time to season them properly I used my wood burning stove while heating the house during the winter. every time I added wood to the stove I would give the pan a thin wipe of olive oil. It takes about a month of that to get seasoned very well...
I use well seasoned cast iron for everything...Griswold or Wagner. Smooth as glass
QUESTION!? how do you manage to cook the perfect chicken? i found the perfect chicken but it keeps jumping out the oven before i can close the door
Wait until it's sleeping
I think you may need to bait it with corn
You must train it to “sit” and “lay down” on command first.
Have you seen the video where a man is driving behind a truck full of chickens and one jumped out, the driver behind the truck jumps out of his car and grabbed the chicken and put it in his car. It's part of a longer video, that chicken thought it was getting away, instead ended up on his table. Hahaha!
Why did the chicken cross the road?
When you cook pasta, the water will have a lot of starch in it. Save a little to put in your sauce. The sauce will stick to the pasta better when you apply it later.
I usually start the sauce hours before the pasta. Do you mean for next time?
Sure, yes. Or, add it and simmer before serving.
Non-cooking related, but starch isn't exactly good for you. Although it's boiled starch, it's still very pro-inflammatory.
xMrSmarTx hush
Ray Chang yes I do this with cacio e pepe and aglio e olio. Makes the sauce nice and creamy with no heavy cream!
Those aren’t “clear broths”. Clear broth is consommé and is made with a “float” of minced meat, vegetables and eggwhites that filter the broth.
Also broth is the opposite of clear. These were stock recipes. The chicken one is called a “white stock” as none of the ingredients are roasted and are used raw.
The other is a “brown stock”, you roasted/caramelized ingredients before making it
But what do I know, I’m just a chef
this is very informative. thank you.
Raft
Obvious NOT! Since it is REALLY called a yellow or brown stock. You use yellow stock for Risottos and brown for soups. I roast my bones too and use an oven like real chef not this loser.
Rox Caron love it...what do I know I’m just a chef🤣🤣🤣
Hood not good
Add buttermilk to any baking recipe instead of milk for a fluffier result. Great for cakes, muffins and breads. 😉😁👌🏼
Copy cat! OK I guess you were here first.
Thanks. I've been cooking 50+ years and I didn't know that. I will try it the next time I bake a cake.
By adding buttermilk, you are adding an acid. It helps if you add enough soda for the acid to react with. Otherwise you may just be adding an acidic flavor. But that can be good too.
@@zeezee1851 O.of how old are you
Many years ago, a 3-star Michelin chef let me in on a secret with regard to strawberries. Cut your strawberries in 2 or 4 pieces (depending on the size of the fruit), sprinkle them with a bit of sugar and grind some *black* pepper onto the strawberries, and let them sit for a while. The *black* pepper enhances the flavour of the strawberries like nothing else!
The sugar bit is decades old and woks for any fruit. It is called plumping. I do it a lot and then just not add additional sugar when making a pie or jam or sorbet. Never heard of the pepper trick.
Try drizzling (or tossing them, your choice) with a little Balsamic Vinegar. hmmmm
Well at least I learned something from this. Because that video was useless. I'm going to prepare my strawberries now. Ty
Lol finally found the interesting part of the video. Video was basic and boring wanted crazy stuff like this
Try the same thing on watermelon too, its delicious!
LOL at the first tip: don't fry frozen meat! What an incredible culinary secret that only chefs know!
you would be surprised at what little people know about cooking.
Greg Scoggin that's exactly what I was thinking, this is common sense not a great culinary secret
Yeah but the thing they think is the secret isint that you shouldnt fry frozen foods but you need to take out the steak( unfrozen) and leave it in room temp for an hour or so before frying it, so that it isint as cold to the the touch as it would be, just as roomtempered butter is the best to use in baking room temp meat is best in the frying pan, but its meat so leaving it out over night is too risky. I AM a proffesional chef, and those "secrets" here are very common knowledge but its clickbait soo I agree with the non stick pan though its only good for pancakes and omelettes. If you want a crust you just dont get that with a nonstick. But Im still puzzled by how some ppl cant even Cook to save their lifes( very Young kids are the exeption)
Mad Lion Im a PRO chef and it actually is so weird how little some ppl know about it like they try to panfry spinnach or they are afraid of eating raw fish yet like fish that has only been in a blend of water, sugar, vinegar and spices and has been sitting in that blend for weeks( its still raw fish or rather its old raw fish).
But it's acid cooked!
One method I've been using for years: Instead of adding sugar to your red sauce( pasta sauce, red gravy, etc.), fry your tomato paste over med-low to med heat in a bit of oil ( I prefer olive). This eliminates the need to put actual sugar in your sauce by caramelizing the sugars in the paste.
As you fry the paste, you need to flatten, mix and stir it up every several seconds, or so. You'll see the paste getting darker, as cooking progresses. Please, be cautious, as the paste will spatter a bit as it cooks, and while not super painful, the spatters still make you jump a bit. I suggest using a long-handled, wooden spoon.
I almost guarantee that you'll never go back to using sugar in your red sauce, ever again.
Wow! Thanks for post -Gonna try this
What he said!!
Harold Mosley I have never put sugar in my red sauces. This shocks me.
I hear you. I get how this could throw one for a loop. To be clear, you really do need to counter that acid somehow, but granulated sugar or other sweeteners are NOT the way to go. I've also seen that folks whom would consider them selves "old school" cooks, use finely grated carrots to neutralize acids. It essentially dissolves into the sauce. I've only used the fried paste method, but can attest to the flaovr of carrot-sweetened sauce, and it works, as well.
Harold Mosley Maybe I am dense but I DON'T understand the need to counteract acid. In fact I am likely to add a squeeze or 2 of lemon in my sauces (hehe I consider it my secret ingredient). I realize I have almost no understanding of how the world at large makes their food. *one time a friend asked what's that cooking? me: spaghetti sauce. her: you make it yourself? me: is there any other way? her; yes, it comes in a jar. (jarred sauce is full of sugar.)
I cook my food with heat -- does anyone else use this amazing trick ?
I do too
IM SOOO SMART YAYYYY
😂
Wow. Didn't know other people aside from myself were culinarily insane enough to try and adopt the sour cream in pancakes trick. I've been putting a mixture of sour cream and a bit of vanilla extract in my pancakes since I was little.
Drop a huge spoonful of sourcream into your mashed potatoes too
For those who like their videos with more flavor, setting it to 0.5x speed enhances the condescension in the voice-over.
"Tricks" proofing dough is not a "trick".
Space Dog they didnt even do it right.
I also love how vague they were about the type of dough lol.
It is pure witchcraft!
You're face!
PLEASE never cook an egg like that are you INTENDING on cholesterol problems? As someone who went to culinary school: cook at egg (or any food) BY HEATING THE PAN UP FIRST. throw any oil into the pan and it should melt or sizzle quickly. You can even test this using water, as it will fly across the pan rather than sit there and sizzle. The heat will cause the oil to create a more none stick barrier, instead of cooking the oil or butter to the pan. Sunny side up eggs are a low temp, and throwing a dash of water in the pan before letting it sit with a cover for a moment. Fried eggs are medium head and flip. Over easy are low heat and flip.
Ooh, thanks for the tips, cheffy weffy.
"The sugar reduces the sourness" *ph lowers on screen*
Lol wut
Bright Side: Do you have any cooking tricks up your sleeve?
Little Kid: When yeiw make a gwilled cheese, put too cheez!!
Better than most of these tips.
This is honestly one of the funniest things ever..
I've been laughing at this for *15* minutes straight
btw i'm not saying this sarcastically.. I've been actually laughing so hard at this
its just that im not in the mood to be like 'OMG ITS SOOOO FUNNNY XDXDXDXDXDXD' but i'm currently thinking that
It's cute, but not really THAT funny
Annie
It wasn’t even that funny
lol I come back two months later to see that 70 others liked this
“reduce sourness” ... then pH goes to 1 ....
I had to stop there
tastes like another kind of burning
I thought exactlly the same😂
😂😂😂🤣😂😂😧
If anyone didn't get the joke it's because pH 1 is the strongest acidity level
😂😂😂😂😂
Chef Ramsay, move out the way because I just watched an 11:50 minute video on the tricks.
Garlic Juice on the plate? Oh my.. Give us a break ;-)
learn share rubbing. a clove on the plate does same thing. I HATE HATE HATE GARLIC.YUK
GROSS! It should be up there with fake truffle oil.
A long time ago back when the only chef on tv was THE GALLOPING GOURMET GRAHAM KURR/CURR (?),
we were taught that for the perfect salad USE ONLY WOODEN SALAD BOWLS AND ALWAYS RUB SAID BOWLS WITH A CLOVE OF RAW GARLIC BEFORE ADDING THE SALAD.
But I have never heard of rubbing a plate with garlic.
???????? 🤔🙄
Simply yes.
I love garlic
Um. Brining? Toasting spices? All of the things covered in this video are easily accessible in videos all over UA-cam. Hate to tell you, but they aren't secrets, and they aren't only revealed at culinary schools.
Piper Jon there always seems to be something ""special"" about this channel's videos. The horrible voice actor makes it worse as well.
Hm, then I don't think I'll be subscribing. Don't care to support click bait. Sad, because the info is fine, plenty of people could find it useful, but it's misguided by their desire to get attention.
Piper Jon its all easily accessible information. They just want to make money.
We all want to make money at some level, and the message (that I hopefully will convey to them) is that it can be had pretty easily on yootoobz, and doing so on the up and up, not with deceptive practice. Lots are doing it these days! Wonder if they actually read these comments, huh...
Yeah! Gordon Ramsay has said so many of these things in his videos
Unpleasant garlic and unpleasant onion smell?? This is so oddly subjective (like most cooking). I love those aromas!
OneironauticalOne well that also depends on the garlic and onion. I like the smell too, but sometimes if the ingredients are of a off breed they can smell and taste terrible.
Cooking on an iron griddle or in an iron pan adds "IRON" to every meal you cook, therefore, a healthier you and family.
And also oxidises alot of the nutrients in the food making it impossible to absorb....so depends really on the food
I think it's safe to say that most people have heard of these "hacks" before watching this video, but cast iron pans and butter make just about everything taste better! In reference to the pans, you can fry with them, bake with them, saute with them...the possibilities are endless. The butter always gives the food a really nice buttery crust, love it! Yum!
1 cast iron pan can save you a lifetime of useless other pans.
Yes, but I usually have at least 2 or 3 cast iron pans on my stove while cooking. I recently started sanding down the cooking surfaces on my cheap ones so they're smooth as glass, and re-seasoning them.
Chris Miller I have the set my Father-in-law gave me, the ones my mother bequeathed me, and one huge Dutch oven I bought.
I have a couple non-stick skillets, but on the whole you just can't go wrong with cast iron. I just wipe mine out, super-heat on high until the water evaporates, then spray with PAM. Wipe with paper towels, flip it onto the burner, wipe the bottom, give it a 30 flame, viola.
I only bake season my pans with Crisco about once a year.
Yes, the ones that were made a century ago and have been passed down through the generations are great! Go out and buy a new one for
Chris Miller Lodge is a good brand. But yes, finding old ones at places like yard sales is a gold mine if you can see past rust. To save some sand time, just wipe heavily with Crisco first and bake it an hour. You will likely not even need to sand. 😃
Almost all of mine are Lodge, purchased new within the past 10 years. Had I known better back then, I would have purchased old or rusty ones from garage sales.
This was a complete waste of my time.. About 30 seconds of watching this terrible actual video, and about 1 1/2 hours reading all the hate comments XD
Ive never seen the inside of a culinary school but i know all of this from helping parents in the kitchen my entire childhood. Clickbait as usual.
I had a strong feeling that this would be a clickbait video thanks to the thumbnail and the ALL-CAPS NAME but I had fun reading the comments. 🙂
I never thought garlic was an unpleasant smell. Driving through Gilroy California is fantastic. It is called the Garlic Capitol of the World, and smells wonderful. :D
FionaGray999 well garlic on its own is amazing ... But the smell coming out of people's mouth is not so amazing
I know, I just can't get over that Garlic ice cream from Gilroy... it was best 👍
Never been, but I definitely want to go there now... good reco...
I have always said, if I am lucky enough to pull a bird on a night out and her breath smells of garlic I know she has a good pallet. ^_^
I Love Garlic. One can NEVER have "too much" garlic.
Guys, counting down the PH value doesn't indicate recuded soureness, actually PH1 is as sour as it gets, while PH7 would have been neutral.
Hey, very interesting to know that. Thanks...
I knew nearly all these without ever stepping into culinary school!
This was very helpful. I especially liked learning about the meat brine; and, heating vegetables & spices before using in cooking for full flavor.
I'm a chef and felt like crying after watchin this video ngl.
I love how they talk about reducing acidity while the pH goes down. As if I didn't need another hint that this is all nonsense.
md20gm ok, they’re not chem majors; however, their advice is still sound: sugar can reduce acidity. Don’t be such a snob.
I pointed out a basic, glaring error and somehow I'm at fault.... smh, maybe humankind is doomed after all.
Man, I didn’t know it was called pancake dough, I always thought it was batter. 🙄
these are literally just simple cooking things everyone knows
You'd be amazed at how few people actually know how to cook properly at home.
Yeah I wouldn't say EVERYONE knows... You'd be surprised
But he still manages to mess up most of the info
@brown bird if your serious about cooking then you would know all these things, minus the information that's completely wrong.
I knew none of these, starting to learn now
Chevy this one is for you, I have been cooking perfect eggs for quite a few years now, 1 x non stick frying Pan with a lid, teaspoon of butter, heat up the pan to number 6 out of 8, watch the butter melt, add egg, wait until the egg white goes white , you will see the top of the egg is still see through add a bit of water and put the lid on and you should have an egg where the white is cooked and the yolk still in a liquid state, this whole process should take about 30 seconds, use paper towel to absorb excess water and serve, if you want harder eggs let them steam a bit longer with the lid on with enough water
That's almost exactly how I do it and they're the best eggs I've ever made every time. It's really fool proof once you get the timing down because it cooks really really fast using steam.
This video is complete rubish, its just some common sense cooking everybodys heard about.
last one is absolute bullshit.
I can make the best crust you've ever seen on any piece of meat/fish/Vegetable with a non stick frying pan.
Boris Licek really i never cold lol what brand pan u got
+Twiggy Yeah, most of these 'tricks', if not all, are regularly shown on cooking shows. Half of them are shown when you watch 1 Oliver and 1 Ramsay show.
most videos are just regurgitated stuff that most people would know about by now
you can but you have to blast the heat. Then you get pieces of Teflon in the food that give it a funny taste.
Fried eggs: 45 min
Me: Boss, I'm late this morning.
Boss: Why?
Me: I want eggs
Yeah, cook on minimal heat? Like, I recorded how long it took butter to melt on the lowest heat, took literally over 10 minutes. The butter was a bit cold though (it was sitting out but it was cold inside). By the time my eggs are done it'd have been over an hour lol...
0:40 the fork needs to stay on the left, and the knife on the right😂😂
my dad always put two lemon slices underneath the chickens skin to give it a better flavor!
Citrus goes well with chicken or fish is why. Your dad was right.
Try butter underneath the skin
Yes, delicious! I roast chicken with half a lemon in the cavity, and push bacon, butter or herbs under the skin. Tarragon is particularly wonderful.
Try adding herbs butter too.
Reducing "sourness" means getting something more basic, which traduces on getting the pH level UP, not down as you show on the video. Also, 7 is neutral, and sour in UNDER that.
JustFraan thank you
Yeah, that was terrible.
That last comment figuratively gave me cancer
You go girl. I lost it here too.
JustFraan THANK YOU
A good tip is if u have marshmallows and chocolate just put them in a small microwaveable bowl. Stick the bowl in a microwave... and put it on anything that needs sweetness like bread or fried banana.
I already use a lot of these tips and they work awesome! Thank you!
>tip 1: thaw meat before cooking it!!
aaaand bye
lol
It's actually 100% safe to eat so...No need to be scared
i never knew that, i just got it out of freezer and put it inthe toaster for 2 minutes
they mean to bring it to room temp. not fridge temp
I cook my frozen meat at a low temp 1st the turn it up after 15 mins. I always get the perfect medium rare.
Yeah I had to stop watching after they said a chef's "trick" was not cooking a frozen steak.
...smh...
One of my tricks to juicy meat is to have the middle of the large piece of meat still partially frozen, comes out super juicy and tender.
The real "trick" is to cook them "sous vide." You vacuum-seal the steak in a sealed plastic bag, and cook it thoroughly in water that is precisely the right temp, and then you take it out and throw it on a real hot grill just to crisp the outside.
Roonasaur
Yeah, and it only takes five or six times as long. Great "trick."
Well I Guess I’m a Chef? 👩🍳 😁😁😁
It's 100% perfect every time and has no grey band. So yeah, it is a great trick.
Frying buddies before adding the water is a great idea. Always makes the taste richer.
I'm going to replay this video and write these down. I watch the Food Network a lot and have never heard most of these before. Thank you so much.
Ok everyone knows these tricks these aren't really tricks this is just like the ordinary cooking rules
ye bed cooking rules no wonder VS is geting fater and fater
Exactly what i was thinking
true, but dutch is my first language so no wonder
His sunny side up eggs need work. I suggest that you add a 1/2 teaspoon of water beside the eggs and cover them with a lid a minute or so before serving. Spooning hot butter on the eggs is time consuming and the yolks will be cooked from underneath by the time they turn white on top.
its a trick... ordinary cooking rule is when you want to cook something, put it on heat, wait until its cooked. cooking has only 1 rule you know,, and thats to cook it.
So many errors here. All the tricks you are doing WRONG are against chemistry ⚗ reactions: maillard reaction is what you're looking for. Sugar for tomatoes, lowers acidity but you wrote pH scale go lower. That's where acids are! And seriously? Butter isn't always the answer.
congratulations on passing high school-level chemistry. Yes, we know that "making it less acidic" means "higher pH," you're so very clever. He probably just made a mistake.
Butter is always the answer.
When butter is not the answer, we have lard.
I would add that when cooking a protein like steak or chicken, after cooking, allow it to rest at least 5-8 minutes before slicing into it. Place it on a warm porcelain plate or any plate and cover with foil or store it in an oven or microwave that is turned off while it rests so it doesn't get cold. Resting allows the meat to retain most of its natural juices /moisture. This is a step that even restaurant cooks underestimate, leading to dry food.
6:55 I like when he says “reduce sourness with sugar” and shows the PH scale increasing in acidity (sourness) past hydrochloric acid levels. This video has so many mistakes and bad tips in it. Surprised the dislikes aren’t through the roof.
The pH thing is wrong. The sugar masks the acid taste. The pH does not change. And even if it did, any liquid that is less acid has higher pH, not the contrary. But overall nice video. Sorry for the input.
Cristiane Torres Câmara also i doubt anything you’d want to ingest could reduce something to a ph of 1.
Got to make it match the hydrochloric acid in your stomach
Sugar is neither an acid nor a base. Pure sugar, or glucose, is a neutral substance. A neutral substance is a substance that does not exhibit acidic or basic properties. Neutral substances like sugar do not trigger a reaction on a Litmus paper.
Most of the science is wrong in these explanations
Technically, anything is an acid if you mix it with a strong enough base, and vice-versa.
The music makes this video unwatchable.
For those of us that cook in elevators, it makes us feel at home.
agree!
I had to stop watching. One day, video content will come with the various tracks unmixed, and the viewer can decide what s/he wants to hear. Music tracks are almost always poorly chosen (percussion is never a good choice over narration) and waaay too loud.
MUTE
I just wanted to learn how to do sunnyside up. Now I got that annoyingly intrusive tune stuck in my head.
just fry your eggs, until the top is cooked. Use butter or oil on a low heat , & do not flip your eggs, be patient ! & yes, I'm a certified chef. Happy cooking
so sad. I'm afraid that is a built-in hazard to watching this channel's videos.
And a sideways egg stuck to a skillet
To make mash all you need to do is....... ADD BUTTER FIRST makes them creamy BUT Mash them FIRST with butter and after a little while , ADD MILK To make them separate and stops them for binding too much, watch ANY chef and this is what they ALL do.
some french mustard ads a nice touch too
Sugar can not affect the pH of anything because it's not a base nor acid. And low pH is acidic not neutral thus more sour. This video is pure rubbish.
it may not"reduce" the ph but it helps balance of the acidic taste.
I agree
Yeah, they keep also referring to "caramelizing" vegetables which isn't the same thing as just sauteing them which is what they're describing.
7:00 did no notice that it says "the sugar reduces the natural sourness" while they show the PH number decreasing? Yes, reduce and decrease are synonyms, but that is ignorant of chemistry. #sigh
@Snuffels11 I will never understand people like you. You are obsessed with having your food taste like something else. Everything you describe overpowers the flavour of any dish you put them on. I can't even eat regular butter any more because it just tastes of salt now and there are people like you ruining restaurant food because for some reason people think you have to use salt and pepper or something similar just to cook everything so it's ruined before it even hits the pan.
You know your food isn't all supposed to taste the same right?
10:03 You say to use *both* cooking oil and butter, then seconds later you say when cooking onions you should *only* use butter. So which is it?!
dank memes they mean butter instead of margerine
Lol i noticed that to
dank memes...it means use butter not margarine....margarine doesn't burn.
Thought the same thing. It's not very clear.
that's not what he said
To cook toast, place bread in toaster. And 2 minutes later, toast!
WOW I DIDNT KNOW THIS TRICK
IMMA TRY IT OFTEN
And, for musical accompaniment as your toast is browning, you should listen to the Heywood Banks song about Toast. The perfect soundtrack for toast.
Thx man, never wouldve found out that defrosting exists without you
I have found a cast iron skillet is perfect for cooking steak. Nothing holds and dishes out heat like cast iron.
Amalgamous Proxy It takes a longer amount of time to heat up.
AP: And eggs... and bacon... and pancakes. Cast iron is the best; just make sure you go over it with some vegetable oil on a paper towel before you use it, to wipe away any rust.
I heat mine up to 500* in the oven first. Rocket engine hot is best for steak. Works every time.
Amalgamous Proxy its is d best
Never wash a skillet. Just wipe clean with kitchen paper. Allow a patina of oil to develop.
What is this, cooking for babbies?
"And remember to be careful with knives when chopping onions, you don't want to accidentally cut your throat."
**cough**Anti**cough**
Those babbies and their terrible cooking.
Well most people do hate accidentally cutting their throat...
some cut their throat on purpose
Videos like this make my parents put a child-proof lock on all the knives
when I cut, there are no accidents.
Him : your dishes can taste just as Better as Gorden Ramsay or even better
Me : hold my overcooked steak 😂
Oh My! At 00:34 you show a place setting that is set completely wrong!
1. the fork goes on the left.
2. the knife goes on the right.
3. the blade of the knife is supposed to face the plate.
Terry Thomas
Food Photographer
Atlanta, Georgia USA
P Last Name True
Actually the knife rule depends.
thank goodness i'm not the only one anymore who knows how to set a proper table!
Susan Tchokreff,
No, there are many other jackasses like you.
Oh, goodness. You're one of THOSE.