Cooking Tips For Kitchen Beginners | Epicurious 101
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- Опубліковано 3 тра 2024
- Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you'll need to find your footing in the kitchen.
Check out chef Frank on his UA-cam Channel, ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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Tip: when Frank says "cook with your friends and family," he DOES NOT mean as ingredients. I learned this the hard way so you don't have to.
😂 Yeah don’t use your brother’s hands to scoop the pasta out.
Should we call th police? 😂
Ooooh, that makes more sense. But uh, a bit late for that.
fk me I shoulda read comments
do not, however, cook with a love interest.
all this does is make you quarrel and give you the idea that you could do far easier on your own, really..
“Most recipes are written the same way” he forgot to mention the 30 page backstory on why this recipe is a priceless family heirloom passed on from generation to generation getting the family through hardship and prosperity alike
Either that or the opening to a episode of Tasting History with Max Miller.
or how the writer has spent the last 50 years searching for the best version of that recipe, traveling around the world, going to various grandma's houses, etc. The secret ingredient is of course, LOVE
I hate wading through that garbage to get to the recipe.
"skip ahead to recipe" every time lol
And don't forget the newspaper websites with a recipe section that they hide behind a paywall. I think NYT actually has a carbonara recipe they make you pay for lol
My grandmother taught me to copy a recipe from a cook book to a piece of paper - in full. 1) to save the cook book from being ruined by spills and 2) the act of copying helps you learn the recipe.
This is genius!
There is a Latin tag that goes something like: "He who writes reads twice."
Also, when I do this. I can write on it what I'd like to adjust for next time. 🙂
Make sure to proofread it!
I recite every recipe to my firends and family and they beat me in the back of the head with a rolling pin for every mistake I make, works every time!
My biggest tip is make clean up easy for yourself. Clean little things up as you go so you have less at the end. Then right after you plate, rinse off your pots and pans while it'll come of easy! You don't have to super clean them, just rinse most of it off. Then clean up after you eat is a lot easier, you keep your kitchen easier, and you'll be more prone to making dinner instead of walking into your dirty kitchen and giving up cause it's all dirty and ordering take out instead.
+1 for this comment. I’ve started doing this as of one year ago. Can’t begin to describe how much easier life is when the kitchen is clean after dinner and ready for the next day. And as you get better at cooking and this becomes more of a habit, it becomes more instinctive to do it as you go without even thinking of it. Having a washing machine helps a lot too 😅
I always have a large bowl for waste next to my chopping board and clean as I work.
I underestimated the importance of cleaning up as you go, learnt that the longest way is indeed the shortest way!! Priceless advice for new cooks out there 👍🏻👍🏻👍🏻👍🏻
Yep, that's how I do it. Much easier in the long run.
Thanks
Good stuff. The box grater on its side is a genius tip; I’ve never thought of that before, but instinctively it seems like a much more ergonomical technique!
Everytime I grate cheese there is a little Chef Frank popping off on my shoulder, reminding me to lay the box grater down and use my "body weight" :D Hilarious. He lives in my kitchen. Together with Uncle Roger and Joshua Weissman ^^
@@misfit_wonderland And Chef John, Chef Jean Pierre, and Martha
Nah, I’m a culinary student and I lost half my brain cells watching this. The reason you think it’s enlightening is because your culinary level is at a cave man level. To a dog, even lighting a fire is enlightening smh
Same!
I want to grate up a bunch of cheese immediately lol! Sooo good!❤
I'll add those to Chef John's tips for my complete list beginners tips:
Wet hands make smooth balls
Never be afraid of the food it can smell your fear
Never throw away the accumulated juices
And Fork don't lie
Lol
You are the Frank Proto of your risotto.
Also add a bit of cayenne
The most important one that has never failed me: Hot roux, cold milk = no lumps!
Another tip I would add is
“Cooking can be messy and that’s ok.”
There’s a lot of times when I was more focused on keeping the kitchen clean while cooking rather than the actual cooking and a lot of recipes went wrong because of it.
Imagine if Frank had a bunch of brothers who could teach a bunch of different life skills with this kind of laid back, good natured energy and encouragement
or just Frank in different aprons
Is this an idea for business, pleasure, or sexual gratification? 😏
Some of them have fake moustaches, some of them don't xD
Frank, Franklin, François, Francesco and Franco
Going into the Frankverse
This is so funny to me
I had a very hard day. Those 8 minutes completely rebooted my brain. Thank you Chief Frank, you always know how to put people in a good mood.
Keep strong. Dont forget that despite the evil in this world, God is full of justice, mercy and love.
Justice said we broke His perfect law - causing the world's previous perfection to be destroyed - and therefore we deserve Hell (like a punishment in any legal system but this is eternal as His perfect law is eternal too). Don't think you fit in that category? Ever done one of these?: lying, stealing - regardless of how small the object EVER, hating others - which is murder in God's perfect law, lusting (plus God sees our entire thought life). Justice says "the soul that sins shall die" - if we break one in thought/word/deed it's as if we're guilty of all of them. Quite simply, living by the law (which is doing everything perfectly) is impossible for sinful humans
. The law shows us that 1. We will die in Hell if we fail to follow it and 2. We cannot save ourselves BUT, 3. God's perfect, immovable law points us to Christ, who followed and fulfilled the law in thought, word and deed perfectly in our place. He did what we couldn't and did it on our behalf. He was then sentenced to death on a cross, and took our personal punishment for our sin, paying our penalty (like paying our fine) completely FOR us, and has given us freedom.
If we turn from the sins we have committed and repent (pursue the opposite direction of love through Christ) He will, overtime, recreate us back into that previously perfect image through The Holy Spirit which Jesus sends to all who accept Him as their personal Lord and Savior of their life. We cannot purify ourselves, but Christ lived that perfect sinless, pure life and then allotted it to our "account". That's where our righteousness comes from. Not from any good, works that you or I could do.
It is not based on the amount of good works we do. God starts the changes, He carries it on, and He completes it in those who let Him.
it's about letting Christ in to guide and teach you and obeying Him through His power again, through His power and instruction).
He is our substitute in His life, death and resurrection. He essentially rewrote history in our place so that, if you believe in Him, it will be as if you had never sinned if you accept Christ's death as our own in our place.
He is in Heaven right now preparing a place for us so that He can take His faithful, believing children home with Him when He returns. He will ressurrect us from death when He returns, giving mercy to those who accept His love, forgiveness, instruction and teachings in their life, and give justice to those who refuse it.
He doesn't want ANY of us to go to Hell and die for continuing in evil and rejecting His way to life, thats why He died FOR us. Hes giving EVERYONE a chance, He wants everyone to take the free gift of salvation from Hell. He wants us to be His and begin to follow His life of love and service through His power and abiding (staying) with Him. So long as we keep our hearts near to Christ through His strength, strive to follow His will of perfect love revealed in the Bible, and let Him lead in the midst of (very certain) pitfalls and struggles, we will, in time, win the ultimate victory over sin, pain and DEATH through Christ. Even if you are willing to be made willing, pray for Jesus to come in and He will do what we can't. Give us The Holy Spirit who will guide us in the right way.
NOTE: You are NEVER too sinful or messed up that God cannot turn your life around through Jesus. EVER
If you have any questions let me know
I’ve been cooking for more than a half-century and this year I learned a new technique from Chef Frank: lay the box grater down and push the cheese forward when you need to grate cheese. Easier, faster, less messy, and it saves your fingers and knuckles from getting banged up.
💙 Chef Frank! 💙
Tip 11: If possible, wash your dishes while you are cooking (some recipes demands 10 or 15 minutes of cooking, that you can use to wash the dishes).
I try remember that :) usually I wash dishes 3 days later ;)
Clean as you go is so much easier when it’s a habit! You’ll be happy to not have to do stacks of dishes after eating!
I still think that having went to culinary school and worked as a professional cook for a couple of years is the most precious experience I have. I don't like cooking as a professional anymore but I still very much like to cook for others. It's such an easy way to give smiles to peoples faces, even those who don't really care for cooking or food can still be comforted by some good food. From simple things like a mushroom pasta to something a little more complicated like oxtail bourguignon. Love goes through the stomach is a common saying but I completely agree, having someone in the household who can cook properly and enjoys cooking is a gift that should never be overlooked.
"Give smiles to peoples faces" well said. I could never cook professionally, (hate people basically lol) but cooking for loved ones is one of the most honest expressions of love I know.
Love your comment!
Beautiful express, I had the same experience, culinary school and a year in a three star Manhattan restaurant
And love to cook at home, Tom Coliquio, has one of his first book, and on the first line is saying “friends shouldn’t be feed, should be celebrated “
And that should be every meal, a celebration even if it is a simple one
What is an oxtail bourguignon
Cooking for others is my “love language”…not professional, though I will be getting a food truck going soon🙌🏽
Chef Proto: A recipe should be written well and go along with instructions
Recipes online: Person starts with the ingredients you need and then tells their life story and how they made this dish one evening around the holidays and their whole family loved it and only after scrolling half way down the web page and multiple paragraphs do the instructions finally start.
And even more annoyingly, before the life story begins, each ingredient gets its own essay.
Saw a basic recipe on a blog today that started with a table of contents. Why does a recipe need a table of contents??? lol
I find these days the ingredients are always at the bottom! Have to scroll through the life story, then the recipe, then a newsletter pop-up, then some ads to find them
I have learned to hit the print button. Even if I don’t print, it brings up a condensed web page with only what you need to know.
I only use recipes that include the link “jump to the recipe.” What may be amusing anecdotes to the writer is usually boring to the reader. I have no investment with the writer. I was only looking for a recipe not a one-sided friendship.
I just love Frank teaching. His enthusiasm is so inspiring and him being as grounded as he is, makes me feel so comfortable and not feel like being talked to from above.
I wish there was a video about cleaning the mess of cooking while you cook. I would love to see an explanation about cross contamination, changing cutting boards, the proper hand washing, how to use your time for clean up and avoiding excessive mess, and limiting food waste.
Basically all the stuff that gets cut out of these type of videos, but is the reality of what a home cook should expect to deal with.
Love the videos. Thank you Chef.
I'm pretty sure you could search for a video like that and find it EASILY.
I have never used a cutting board. Instead I use paper plates and towels which are disposable!
@@starboard6372Understandable. IMO, when we talk about cooking 101 or tips for beginners, these things I spoke about need to go hand and hand with the tips given in this video. I often see videos that completely avoid these topics, thus setting an unrealistic expectation.
Always happy to see a video with Frank. Even though I like to think I'm no longer a beginner I still appreciate a refresher to make sure I'm not falling into old habits or forgetting anything.
Same! Plus, because different chefs have different ways of doing things, there's almost always some new ideas even with 'basics'. (Yes, I am a huge nerd, why do you ask?)
Thank you so much, Frank! I'm a home cook. I took your Fettuccine Alfredo video with Emily and figured out the recipe with grated Parmigiano Reggiano along with the rind for the parm broth, butter, and fresh Fettuccine pasta. (Cost is around $25; I didn't buy an 80 lb. wheel, nor am I up to making the pasta. Yet.) After having made it many times, I've now essentially mastered it. Both wife and daughter love it and ask for it now. It has become easy and relatively quick to make. It is so yummy!
“The worst thing that can happen is that you don’t eat this tonight. You order pizza or Chinese food. That’s the worst thing that can happen”
*looks at my burnt down house*
I honestly thought he was saying either eat both or save it for later 😂
yeah also I'm glad he comes from a place where it's no problem to toss out an entire meal, but many people can't afford that.
@@user-ur2po3vp2u Honestly, it's not really a thing to get something you can't eat. It's way more likely to get something that just doesn't taste great. So the worst thing that can happen is that you won't enjoy your meal.
I started cooking ~10 years ago and I NEVER (and I repeat: never) made something I absolutely couldn't eat. Maybe once a year I'll make something where I can only eat 70% (because I burned the other 30%) and I made my share of dishes that had way too much of a certain spice, but those could always be diluted (though that led to me having to eat that midiocre dish for three days straight... but still, it only happens maybe twice a year).
Kudos for the nice and engaging videos. Maybe just a few tips on the carbonara.
1) Most of us Italians use more yolk and less egg white, or even just the egg yolk. You can count 1 yolk per 100g of pasta and then add one extra yolk to the total: 300g of pasta would make 4 yolks.
2) No oil: put the guanciale on a cold skillet and let it slowly get crispy on the outside (but still tender on the inside).
3) Garofalo pasta is excellent! Rigatoni would be the more traditional way. It helps scooping more sauce than spaghetti.
4) Lightly roasted and then crushed peppercorns do add extra flavor to the dish. The same works for cacio e pepe, which is nothing else than carbonara without the eggs.
5) Take out the cooked guanciale from the pan, in order to keep its crunch, and add it once you are almost ready mixing the cooked pasta with the egg/cheese cream.
6) The rendered fat on the pan can often be too much. You can take some of it out and in case add it later on. We use to add a couple of spoons of this fat to the egg/cheese cream. It helps tempering the eggs and makes the mix nice and creamy.
7) No salt in the sauce and very little salt in the pasta water (like half the usual amount)! Always taste your pecorino before preparing carbonara. The more seasoned one can be even too salty. And guanciale is quite savory as well. Parmigiano Reggiano can “soften” the strong taste of pecorino romano, but if you wanna taste the true Roman carbonara, use only pecorino romano.
8) Add very little pasta water. If it’s too dry, add some more. Too much water at once can ruin the dish.
I will definitely change the way i use my box grater now. That looks way better the way Frank did it.
having a bowl for trash / compost next to your cutting board is also very helpful and keeps things tidy.
One of the most supportive 101 videos on cooking. Thank you
I love watching chef Frank's videos. You can definitely tell he LOVES what he does and puts his heart and soul into his teachings and food. That's how it should be
Chef Proto is such a genuine person. I feel joy whenever I see him in a video. You can tell he loves what he does and he's so unpretentious
Like my hair's on fire. I love how he immediately processes what he said and laughed. 😂😂😂
This is literally the best Tutorial for Kitchen Beginners I've ever seen! I wish someone had told me all this when I started to cook...
Congrats on your "shortlisted winner"
@@chezchezchezchez yay me xD
My tips are if you can buy a product pre prepared it's probably marked up. Here in the UK, grated cheese is almost twice the cost per kilo compared to a block of cheese. Same goes for presliced vegetables.
Don't be scared of unfamiliar words. Some people get put off by terms like roux, jus or compote but they are all very simple things. If you don't know what something is, just check.
Cook when you want to not when you need to if possible. Some dishes can be prepared days in advance, put in the fridge or freezer then reheated in the oven with much less effort.
Save off cuts. Whether it's meat, fruit or veg off cuts can be useful to make other dishes, stocks, stews, smoothies or even feed to pets.
I worked in kitchens for almost 10 years going in knowing absolutely nothing and work3d my way to the stove tops and being the one to train people. I wholeheartedly approve every single thing Chef frank says always, there's a reason he's an instructor and watching his videos along with others along the likes of him has helped me sharpen my skills daily
Absolutely the BEST video I have seen for a beginner cook! Sooooooo many skip the basics! Know the recipe, have your ... everything ready. If a recipe calls for a skill or technique your not confident with, back up and get that skill! Cooking is a life long passion. Enjoy it!
Chef Frank always delivers the goods. Great tips and advice from a world class guy whose got the skills. Thank you, Chef!
Frank is such a positive force. Please just upload video after video of Frank telling me I’m doing a good job
Frank is a fun guy! I don't always agree with his choices but that is his style and I have mine. but overall his advice and technique is always solid. and he is very good at explaining things without sounding like he is lecturing or looking down his nose at you! he makes it seem like a friend who wants to share his expertise to help you become better! great attitude! how can you not love this guy!
always love watching Frank. His tips are great. He definitely has a passion for cooking and I'm glad he shares.
I honestly learned so much just watching YT videos about food and cooking! All the little precious tips or ideas that once combined, makes me better at what I do. I have more creativity, I know what is important to do and to not skipped, I learned to be patient on some steps because it will be better at the end,... I always had a love/hate relationship with cooking, but it helped me a lot enjoying it better!
And Frank Chef is just a perfect teacher! I love him so much 🤩
Always find something valuable whenever i watch these tutorials. Thanks for your time and all the great motivations to get in there and keep cooking.
Frank, frankly, is always a treasure.
Shout out to your teaching skills! This was such a well structured lesson. Making the dish, explaining each tip, and mentioning when you were using a tip was really helpful and clever.
I love chef Proto. He talks with such a passion for what he does, and what he wants others to learn. He inspires me.
Always good to see chef Frank. I thought he was too busy inventing cooking.
He was tired from forging his own frying pan, so he used a previously crafted recipe today
Don't worry, he already invented it before time was invented!
I've been a home cook for 20-plus years, and I agree completely, especially the mise en place part. That was easily the best thing I ever learned about cooking. I do have to comment that Carbonara might not be the best thing for a beginner to try.
OH MY GOODNESS Frank you are the best....Just everything about you is wonderful, the way you explain every step, the confidence you give your viewers I can go on n on... Just finished watching your pancake video boy am I going to now impress my family...Thank you soo much. onto more of your videos !!!!!!
Frank roasting himself is always good civilization
Thanks Frank! Simple and straight to the point! I tend to over-think everything, so this really settled the topic for me!
Great demonstration. But for you home carbonara cooks, toast whole peppercorns then crush them in a mortar and pestle. The difference is amazing
Chef Frank….. thank you so much for these tips! Whatever you celebrate this holiday season I wish you a wonderful time!
Cooking is the best thing that's happened to me, it has been such an outlet and escape from my "normal" activities. I'm just loving prepping meals that the people I love enjoy! (now I just need to get my kids to eat things other han pancakes and fries....)
So true on hearing and smelling while cooking. It really helps.
When I learned about mise en place, it was a game changer. No more kitchen chaos.
I’m not a beginner, but I like watching videos like this in case there is a good tip I’ve never thought of or heard. Now as for your carbonara, I appreciate how you used guanciale because that is how it’s traditionally made in Italy (never bacon because it completely changes the flavor of the dish). However I noticed two mistakes, one with the guanciale, you are not supposed to add it to a hot pan. I heard the immediate sizzle when the guanciale hit the pan. The guanciale should be added to a cold pan and cooked slowly to gently render out the fat. If you do it that way you don’t even need the extra oil. Also it prevents it from getting burnt. Second mistake is that there is no need to add additional salt to your cheese and egg mixture since the pecorino cheese is already very salty; all you need is the pepper. One other tip I’ll give is to add a little bit of the pasta water to the cheese and egg mixture before adding it to the pasta. It just makes it easier to mix.
how about he used Egg whites for carabonara ? I thought that only egg yolks can be used
@@Funnychainsaw26 Well you can actually use either the whole egg or just the yolks. A lot of chefs prefer to use just the yolks because it has a richer taste. But traditionally in Italy they would use the whole egg because they were not going to waste perfectly good food. But it is widely debated even amongst Italians.
I've never seen a recipe and 101 class that is so simple, descriptive and interesting at the same. Even knowing the recipe, i found it interesting and instructive.
I can confirm that practice makes perfect. I am gifting everyone I know a jar of homemade caramel sauce. I ruined the first batch (because caramel wants medium low heat and your full attention and I wasn't paying attention) but every batch after that turned out better and better to the point that last batch has a very different quality to it than the earlier ones, despite using the same ingredients. I am still not at the level where I feel like I've mastered the recipe enough to begin modifying it but it was quite enlightening to see how my caramel production changed over the course of three days.
I was surprised to see him grating cheese with the grater on its side; I've been doing that since I was a kid. Less effort/work and safer!! In high school, my home economics teacher teased me about it; but I wasn't the one who grazed their knuckles!! Lol
Thank you Chef Frank for helping me teach my middle school students skills they can use for a lifetime. We enjoy your humor and teaching style....(:
Oh I just love your videos 😍 they even make tough days more pleasant 😊 thank you!
Mr Proto, you're officially my new super hero. I enjoy your humorous self-deprecations while you eloquently instruct JV novice cooks like myself. Keep on making learning fun Sir. 100 cool points your way.
I'm not a beginner, but it's always nice to see what a true pro thinks and agree and know. Thanks Chef Frank!
Thanks Chef for opening my eyes for the improvement I need to make working in the kitchen :)
Loved the "run around like your hairs on fire" too funny!!! Great energy, well presented, with helpful content!!! Look forward to your video!!! Thanks!!!
I think the best tip was really to keep an open mind. Sometimes I stand in the kitchen and think to myself: "Hm, maybe try and whip up a sauce for that?", grab what I can find, and just eyeball something. Using your senses is also a really powerful tip. If at any point in your cooking process something smells, looks or tastes disgusting there is a VERY likely chance it will behave like that in the finished dish. Don't be afraid to experiment to try and save it then. Maybe it needs more salt, maybe something wild like milk? Who knows. Just stay calm and do it.
Reminds me of the first time i used cocoa in my Chili or the moment i used apple vinegar first time in a dish to give it a little sourbut fruity note. That made me so happy and tasted so good.
I will go to my culinary program at a college in May this year, I really like your video, it does helpful. And the way you teach is not bored, excellent, thank you for your video, I am appreciate it.
thanks frank, i almost never get discouraged by failure, I get discouraged by the price of the ingredients
Great tips for the people who are starting to cook! Remember you are starting and the best part is that you are your own judge, study the recipes and enjoy cooking.
Cooking and sharing a good meal is such a beautiful gift
Thanks for the encouragement Frank.
I really enjoyed this video. Tips like “mise en place”, be comfortable, and have fun are IMO as enlightening as any particular technique.
Best moment for me was when I learned to cook Bechamel! It was like--wow! I can cook gravy like Granny did it! Thanks for all the great tips Chef Frank!
I appreciate your message. Thank you 🙏🏼
You helped me more with one sentence than I thought possible. Worst case scenario you order pizza or Chinese. I put so much pressure on myself. I’m just learning. So I’m super stressed and tense. That relaxed me…. Thank you. ❤
The video was very helpful all in all.
Always love the videos with Frank, just seems like a good bloke
I love this dude and this video. He gives a lot of great tips for us beginners and I love his energy. I already love to cook and I cook every day, even though I’m still learning along the way, but he inspires me even more to get in the kitchen and make a delicious meal!!
Also, he is very realistic, without being harsh or anything. Seriously, what a great video! I would love to take cooking classes with him.
Thanks for the video! I like to pour a little of the pasta water into the egg and cheese mixture & stir to temper before adding it to the pasta.
0:19 - 0.) Before You Star To Cook
0:24 - 1.) Read The Recipe
1:11 - 2.) Prepare MISE EN PLACE (Everything In Its Place)
2:22 - 3.) Have Sharp Knives
3:14 - 4.) Keep An Open Mind
3:42 - 5.) Use All of Your Senses
4:13 - 6.) Get Comfortable
4:45 - 7.) Buy the Best Ingredients Within Your Budget
6:24 - 8.) Cook With Confidence
7:06 - 9.) Master The Recipe
7:36 - 10.) Keep Cooking
Thank you! I was looking for this!
I love cooking, so I started going to a kitchen & restaurant school. It started as being fun and different from cooking at home, but the business wasn't for me, I learnt that cooking casually is much more my style and I learn new things everyday from success and failures, friends and family and it makes the next time to cook that much more fun and exciting, especially when you're cooking for friends and family! Even though I don't know all the names and classifications of all tools and such in my kitchen, calling my ladle Ms. Scoop scoop or spatula Mr. Flipper is good enough for personal use!
Good tips! I didn't see mentioned, it's important for the pasta/pasta water not to be too hot before incorporating the eggs, lest the egg scrambles before coming to temperature.
Box grater on the side: Genius!! Thank you!
I love your videos chef Frank, they make my days more joyful 🎉 thank you for your tips!! Greetings from México 🇲🇽 🌮
Wow. Dope. More of content like this from frank. He's my favorite, but as a noob chef it's frustrating when alot of his aren't noov friendly
All of these are such great advices and not only to cooking!
I put my recipes (printed sheets from the internets as well as the cards) in page protectors in a binder, then take them out & magnet them onto my stove hood while I'm cooking. Keeps them clean and easy to store. :)
My new favorite UA-cam channel! Thanks for the amazing tips!
frank is just … oh, i love him soo much! he is the guy who will brighten your gloomy day 🎉❤
I really enjoyed the video. Wanted to improve cooking skills and was searching for local cooking classes, private cooking tutors(!), and even online culinary schools until I rethought that there might be some cooking 101 videos on UA-cam. What a fun and supportive video. I hope you have many more of this type.
What are your struggles with cooking?
Goodness you are good! Thanks for the tips and now I will use them when I’m in the kitchen.
I have been cooking forever, but I must admit to being today years old when I realized I should be putting my cheese grater on its side to grate cheese (or tatties). I am always late to a party... but I always learn new things! 💜
great sense of humor, making cooking fun, thank you.
thank you, i appreciate your upload ! 🙏
I totally agree with the comfortable part. Since I am very tall, my kitchen counters are raised up by almost 8 inches. Perfect. It makes a huge difference
Keep cooking chef Frank. Love to watch your videos.
Thank you for your idea and how to learn cooking and chef!
What a clear and useful video! thanks. I am Italian, I like to cook and I like your content!
Thanks for the tips! I really agree with them
Love the videos, great sense of humor. Keep up the great tips!
Frank is so awesome! Cheers from Colombia amigos
Thanks Frank! We love you!
Thank You :) Loved this
Nice….encourage advises 😊thank you so much ❤
Another top tip. if you're going to use tongs to transfer pasta between pans, put the pans as close together as you can so you don't drop pasta all over your hob (see 6'07" for example). 🙂
Truly a wonderful way to teach.
Tysm!!
One thing that seems to help me: I read the recipe and I don’t start cooking until I can repeat it out loud verbally with no mistakes. This also allows me to cook with much more fluidity as I’m not constantly referencing back to the recipe/video.