10 Kitchen Tips I Learned From 24 Hour Challenges
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- Опубліковано 27 кві 2024
- Inga talks through 10 things she's picked up from making her 24 hour cooking challenge videos.
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1. balance salty with sweet 1:10
2. use beets to make food pink 2:26
3. fry scallions to make scallion oil 3:27
4. presentation matters 4:22
5. sub water for broth, wine, etc 5:08
6. use seasonal foods 6:12
7. shop at a variety of markets 7:19
8. read recipe to estimate time 8:27
9. don't tweak recipes too much 9:41
10. practice makes perfect 11:12
Thank you so much :)
One major important factor you missed, just keep adding more vegetables and cooking them less and less incrementally till you enjoy them more...
Keep teaching yourself classical cooking methods and tweak them as you need. Balance your meals. pay attention to the amount of negatives you eat and once you reach that maximum don't eat another cookie that day...
Hmmm..Did that make sense?
I'm running late, i got to feed the chickens, the pigs, the turkeys, the dogs, the cats and the fish on this little hobby farm and then I have to water the plants...
Would Inga, Rie, Alvin, and Andrew, please, please, PLEASE do 30 how-to plating tips video?! PLEASE?!
No Alvin tho.
Yes!
Everyone, let's compliment Inga on her hair! She's glowing!!! We demand and demand video content from her but we never really ask "How are you Inga?" and compliment her.
I mean, when hasn't she been glowing right? Her enthusiasm makes me re-watch her videos.
For real though both her hair and eyebrows are mega goals
Kitchen Tip: do not start cooking anything until all vegetables are peeled and/or chopped. Unless you have meticulously planned when to chop what during which downtimes. It will take longer to cook but you will feel much more in control. Something like: "Melt butter. Stir in Garlic. After 30 seconds, add chopped onion" -- if you haven't chopped the onion by this point you'll start off with a subpar base!
Also something that helps is to identify at which part are you adding which seasonings. If you're adding a ton of dry spices together at different points, you can put them into a small bowl and measure them out in advance so you're not stressed timing the additions. This forces you to read the recipe a few times through and really understand it before you even start, so it can really reduce the stress once you get going.
My tip that my mother always said, "you can always add more, but you can never take out"
I actually loved the water substitute hack , also works by adding coconut water instead of plain water to curries, desserts, etc. It turns out really flavourful .. especially in certain cuisines like Indian cuisine. I'm indian and have personally felt the depth of flavour this little hack brings about
Hey your right. I remember in one of her videos instead of adding plain milk she added tea. And I was like that’s so cool. Like I’ve never thought about it like that. I’m Indian too by the way 😅
In Korea, there is a specific word that describe the first tip (sweet and savory balance). It is 단짠, which is a combined word with 단(sweet) and 짠(savory or salty).
People around the world would share similar tastes in terms of that balance.
saw inga and i clicked so fast
We are a simple people
great minds think alike
Same.
Yep same lol
Sameee
Can you please do I Ate Singaporean, Filipino, Indonesian, Thai, Vietnamese food for 24 hours? For your Southeast asian fans and viewers!!! No pressure!
And Indian
@@crosbyfernandes4298 sorrt but the guy who comment is mentioning about southeast asian. but if u like u can comment :)))
And Laotian
Malaysian!
cambodia 🇰🇭 !!
I don't care that they claim they are not chefs but if Inga opened up a restaurant, I'd be there every week!
Great tips!
My top tip would be: if you make things for a special occasion don't try something new, choose your signature dish and put all the love you have into it. Or even buy the best if you know great food places and still work on your cooking.
New dishes are something to try without the pressure of an occasion. ♥️
4:21 I swear Inga is one of the most adorable I've ever seen in my life
Once you make a certain dish a few times, you understand why the ingredients are present in the dish. Then, you can replace the ingredients better.
4:20 I don't know why, but I laughed at this part more than I should've-
even better its at 4:20
@@lackofmemes240 that's what I wrote
@@nafilafathima8086 they were saying the fact that the part you like happens to also land on the time 4:20 happens to also be funny. 4:20 for the weed reference. Lol
Great content Inga! The #1 tip I use in my kitchen is physically assembling all of my ingredients before I actually begin, it stinks being side tracked by a surprise missing ingredient and trip to the store after you've begun cooking.
Hey Inga, thought it would be great if you would do a series on different spices, what they taste like, what they pair well with, and the health benefits. I am much older and have just gotten more into cooking more that meat than a meat and potato's, salt and pepper kind of guy. Want/need to learn more. Love the Asian cuisine. Food brings us together !
Prepare the ingredients ahead of time and wash the dishes as you go. My dad is a chef and he taught me that.
I love how in the comments you can see people from all over the world writing their thoughts down. This channel does a really great job of appreciating different cultures and I love that! ❤️
Can you please do Indian food? I really wanna see your take on it especially because you like working with rich smells so much !
She already did.
I love that this channel does different types of things, while it’s all related to food, it has so much variety and it’s great 😍 And I love all the people here, Andrew, Inga, Rie, Alvin, and I miss Steven. (And of course we have Adam too 😌 and Annie though I’m not sure if I spelled her name correctly, sorry)
its really awesome to hear the things you learned out of all your challenges! We really appreciate you sharing it. It's very important as well as cool to document these things so others can get a better underststanding of where it (what you learned) comes from and also gives others ideas to try in their cooking! We definitely also try to do that in all our experiment videos too to share what we learned. Would love more videos like this from everyone!
Number 10 is so so so important. It is so easy to get discouraged when you’re following a recipe and it doesn’t turn out like you expect and you beat yourself up over an error. Take a deep breath, reset and try again another time. For me, I kept screwing up even something simple like meatloaf. But by attempt three I really had a product I liked and now I pack delicious meatloaf sandwiches sometimes for work!
Oh these are very helpful! Thanks for the tips :)
The best kitchen tips that I’ve learnt most recently I learned them through watching your videos.
1. Mixing the flour and water and other ingredients when you are making dough is a game changer. I used it first when making dumplings, but now I do it for every dough
2. When chopping vegetables fine, hold the tip of the knife and do the cutting by moving the knife with the handle. Way quicker and easy to make it fine. My mom was shook when she saw how finely I chopped the cabbage for the dumplings
Her voice is sooo soothing. And all the tips that she gave were surprisingly really insightful
Thank you Inga for the tips!! I hope my cooking will be better!! Ily!!
Your relax presentation skills and positive way of presenting is off the charts. Keep up what you’re doing 👍🏼👏🏼
I'm someone who always get some weird and wacky ideas in the kitchen, and well, my tip is to not hesitate to go bold. Just try it. Try that strange idea. Buy that ingredient you've never heard of. You might hate it, you might love it, but you won't regret it.
"you might hate it, you might love it, but you won't regret it" I think that's a great way to think of a lot of things, thank you for this phrase!
Lots of love from Canada, Inga! I really hope to see 24 hrs of Filipino or Canadian cuisine on the channel!
Great recipe tips! Thanks a lot😃
4:22 scallion Inga Godzilla scream FTW
I love this so much. Great tips.
Measuring everything into specific measurements such as in grams or ml has really helped me improve my cooking. It not only has made me more capable in recreating the same good outcome on consistent basis but has also increased my ability to better change the recipe around to meet my own preferences in iterations following the original attempt.
My mom has been adding a bit of sweetness to all our savoury dishes since like 40 years now❤️❤️
the seemless transitions of the numbers i- 😭🤚 I'm here for it
Tips: do your grocery shopping when you're not hungry. And the same logic also applies to me during cooking. I normally don't cook anything when I'm too hungry - it messes up the recipe or the flavor as I tend have a "flavor bias taste" when I cook something.
I like cooking when I'm little hungry, makes me taste the dish a lot more frequently. Works better in some cases then others of course, like stew
I can't grocery shop when I'm not hungry lol I just lose interest in any food
love your challenge videos Inga!
Jesus the scallion segment from Taiwan scared the bejeesus outta me 😂 Inga, I'm definitely with you up there on the scallions
inga is my role model! so wholesome and gracious and soothing to listen to... you’re amazing, inga!!
Inga you never did Brown for your color series. I'd love it if you'd try to do it!
I would love to see that too!
Chocolate everything!
I just love you, Inga, and all of the members of the group(s) you work with!
Not everyone thrives at BuzzFeed, but your cohort have found the formula!
Kitchen Hack Summary of Inga:
"Dont be too hard on yourself."
thanks Inga. its a good reminder to enjoy and be creative in cooking and not to stress out on perfecting it every single time or for the first time. 😅😁
the first tip is really useful in my vietnamese family cooking. my mom always makes sauce for dishes using a nice amount of sugar to make the food taste amazing :)
its so useful...thanks inga 😊
HI INGA! Thanks for being so relatable! :)
I love this learning series bc more people need to talk about how the most important part is making mistakes/improvements :D
Inga is a 3 Michelin star chef but doesn't know it yet. keep up those excellent cooking skills. 🧆🍝🍲🥧
THANKS FOR THISSS
Hey! Happy 400k subscribers!
So good, Inga!!!
Love watching your videos. Greetings from South Africa.
4:21 is pure wholesome joy lol
Inga I enjoy seeing your food plating, so much quality involve
Useful tips 💯💯💯
Inga the queen of 24 Food Challenge
I love swapping things with water, they really does make things more flavourful.
Please film and post a 24 hour challenge! Btw great video!
The liquid tip helps with dishes like oatmeal too! Like orange juice oatmeal (with whole blackberries on top. I've done this with blood orange juice once too), vanilla almond milk, chocolate dairy/hazelnut milk, or even regular dairy milk with lavender (the lavender taste doesn't come out with nut milks tho). You can also make a smaller bit of oatmeal with balsamic vinegar as a kind of piquant touch for stuffing-like purposes
Amazing!
Inga!!!! You look so beautiful!!! And great content as usual. Super helpful tips ❤
i love inga
Love u and all ur videos.
My tip for kitchen stuff is if you are making homemade pasta noodles, add a teaspoon at a time for smoothing it out and rolling it into your desired shape before cutting it into those shapes, like I do perfectly round spot pasta noodles rather than long strings.
Inga so cute🐰🐰
I swear they uploaded Andrew's video yesterday, turns out I just watched it yesterday so that's good!
Love your sweater!
I would love tips from Inga and everyone at ATE on what they do for filming and editing because the SHEER QUALITY I CANT-
as soon as i saw inga i was intrigued
LOL Inga just loves her scallions
Every time in Ramadan I am here and watching all of these food-ish videos and I am thinking myseld "oh I will make this and make that" .... and I never do
Inga, you, Alvin, and Andrew have inspired me to quit my 11 years of teaching and go into 2 years of culinary school. *Chef’s kiss! 👨🏻🍳
A phrase I live by is "Cook and learn!"
I think feeling the textures of food really helps especially when it comes to baking and dealing with dough / flour based dishes. It's really like that old saying :- when you cook, cook by feeling and tasting.
clicked Six minutes after the vid released yay
The three base tips I learned working in hospitality are: don't follow recipes that don't use grams; always weight everything before starting the recipe; don't improvise if it's required to weight something. 😁👍🏻
I’m a simple man, I see Inga and I click “like”
Where did you get your sweater from please and thank you!! 😅
just adding a little to tip 5
try adding mayo to ssamjang to control thickness some recipes adds fizzy drinks but i find mayo + sugar works much better
aahhh i can't wait you guys to travel againnn
Love you inga
Inga, your eyebrows are more beautiful than any Bob Ross painting (with or without cabin)! ❤️
I'm a simple person... I click on an Inga video... I immediately like the video too
i love this
Inga needs her own show. Food Network, Netflix, whatever.
I’ve only started cooking recently, and I do trial and error since I can’t really follow exact recipes when I don’t have all the ingredient.
Always inspirated by her 😭😭😭
i live for inga
I saw inga, i cliiiick! 🤣
10 hit different considering im gonna be trying to make fresh pasta for the 3rd time in a bit
For tip I can only say.
That's why we substitute water with beer in Germany.
Cheers !!!!
when tasting for final seasoning- after salt, the most likely thing that’s wrong is not enough acid. If youre tasting a dish at the end for seasoning and you added more salt and it still tastes flat/lifeless/not as intense as you expected, add a like splash of vinegar/wine/citrus juice in and 8 times out of 10 that’s what was missing. I’m not a person who like sour foods but I’ve reluctantly kept rice wine vinegar in my regular rotation of sauces/seasonings a) bc I love East Asian food and it’s basically non negotiable in that type of cuisine and b) it’s a more subtle/sweet acid for people who arent as sour-forward as Adam Ragusea
I love ur videos
Inga I need gluten free videos! The Celiac struggle is real 😭😭😭
Inga mentions Ghibli only food/some sort of color only food
Me: Hm............. why have I never watched her on these vids......??
*searches*
oh, darn it! Because it's on Buzzfeed vid! Gotta go watch for Inga!!
Great youtube video make more..
I wish I lived in an area that had specialty grocery stores. All I've got is Wal-Mart, Food Lion, and Aldi, and well maybe the food section of Marshalls. I really want an Asian grocery store and a farmers market would be great
Harry styles cooking tip: you can always add more but you can never take it out
How did you messure pasta before you weighed it?
Please try making some African foods , especially Ghanaian foods 😍😄🙏🏽
Inga u r such a darling♥️