I have Always wanted to go to a Cooking Scool. I feel like I want to cry. This is an answer to my heart's longing. at 67 I am finally getting my wish. Yes, I will have to relearn some things, but thank you for giving an old lady some new tricks, techniques, ideas and skills to create that WOW factor in my preparation and presentation. I had been burned out on cooking and wanted to eat out or Buy pre-cooked meals at least half the week. I had too many repetitive knives and did not understand how to discern the quality of a knife, or basic utensils. But, it is important as we get older to eat well for disease and sickness prevention. Also, on a fixed income I need to begin cooking from scratch like I used to when first married and my children were at home. Aha, you did not know you are an answer to an old ladies dreams!
Right, I've been cooking for my self since after my first divorce (survival mode); and now for many years. As a scientist and artist I appreciated the formulaic and the aesthetic elements involved in the food preparation; hence they are called the culinary arts by some who take things beyond mere survival mode (as I did when backpacking into a wilderness with a fishing rod in hand, when on biological field expeditions, or to paint en plein air). These videos help all of us, no matter the age, to refine the process of feeding ourselves with decent food, sourced from a variety of places, whether the supermarket or one's own garden. So a basic human animal need, to eat, now becomes an exciting adventure into science and art,... and for health and healing, as well, in the bonus. Yes, many of us old guys also appreciate this young chef's culinary skills, advice and knowledge; and most of all his willingness to share such valuable information, …..no doubt gained with a lot of effort on his part. Merci beaucoup!! :)
I can't tell you how much I appreciate these videos! It's so soothing to listen to as well. So excited about how the series is going to develop over time! Well done. Thank you so much.
All factors affecting on food temperature, time,measurement as well as hygiene is very important for perfect cooking. U have proved once again French people r the best in coocking.
i have been practicing mis en place thanks to your videos - you have been demonstrating how much mise en place makes it easier to create or assemble a meal. merci!
Love this series so much. Never learn the basic principles as much as this from elsewhere. Cooking is actually pretty much like medical procedure, safety and hygiene first, then basics!!!!
I LOVE cooking and your videos are top-notch. I cook in and also BBQ, bake, and preserve. Most things I learned for Mom. Wish I could go back in time and go to a culinary school. Electronics move too fast but cooking is forever!!
Genial! Merci énormément pour la leçon française. Je ne connaîtrais jamais la différence entre ces genres de en français auprès de sa vocabulaire sans votre explication. Ce démontre le soin et respect des français pour ce métier qui n'existe pas pour les anglais et les américains. Afin d'améliorer mon français, j'aimerais voir aussi des vidéos en votre langue maternelle, bien que votre anglais est exceptionnel. (Malgré un petit accent australien -- ha ha ha!!!)
Loving this series. I’m fortunate to be living in France and meeting a few chefs here so this series has been a wonderful addition to my experience and knowledge. Merci!
@@FrenchCookingAcademy Lived in Paris for 14 years, now in Bretagne (Saint Malo) for 4 years. Cooking a lot of fish. Perhaps you'll present an episode with a classic soupe de poisson ou gateau bretonne? Keep up the great cooking! Merci!
Love your work! So many French words for so many tasks. It's no surprise the appreciation for good food and language. I'm still working on the language...
I really think your effort deserves more looks and comments. I do. I feel as people discover your work, you will draw more of them in and grow your channel. Your doing okay, and I hope you don't get discouraged. I stumbled your channel a bit back and have enjoyed the different episodes, and have applied a bit of what your showing. I don't sub everyone as my time is limited, but I am staying subbed to your channel. Don't let the thumbs down worry you, and don't worry about how many people are viewing. I appreciate what your doing and though I don't do Patreon for my own personal reasons, I do from time to time buy a product linked in the video to try and help a little.
I've always thought mise en place was for veggies, fruits, and herbs. Never knew meat was a part of it. I'm so used to getting meat already prepped (deboned and whatnot). This is really great info.
I think this video answers to all of my culinary-school longings. I feel like I am in school. This video gives me such feeling. I know Stefan could make all of this peeling types a show-how inserts, but... that inserts could take-away this feeling (director's cut). Yet, those feelings are the reason we all look youtube channel videos. Oh, yeas, we learn a lot, yet... the Feeling is why we always turn back to see what is the next... :) The most important un-said feelings that Stefan emanates here is optimism and enthusiasm. I am looking forward to see more good videos. This is actually, first channel ever that I have subscribed. I recommended it to all of my friends.
For specialized veg plucking/cleaning/peeling/cutting terms, all ancient cultures have those. For example, in South India removing those vines off string beans is a job. This is usually done by the junior most member of the family, such as a new daughter-in-law. That is how they establish the pecking order for both training the person and making the person part of the family. It's not just hygiene, but cultural as well.
yeah similar in france back in the days it was common place to do this task within the family it is more common if you have a garden and harvest your own veggies. i hope to do that in france again next 😄😄😄
Thank you for the Exc. educational Videos . I very much enjoy learning the techniques and their names. You do it well! Look forward to next one! Bon Appétit!
At last someone to actually TEACH proper mise en place! It's so important. I came about it from a different cultural angle, Chinese Cooking. Chinese Cooking depends entirely on proper mise en place. There is no second chances with a properly heated wok that is many times hotter than a regular frying pan. If you let it go for even a second you'll have chared-fry, not stir-fry.
You have a new subscriber, sir. I have watched all of your "French Cooking Basics" video and they are very informative. I'm loving them so far. I cannot wait for more videos in this series. Thank you for doing this.
This was was a nightmare when I was at the cordon blue restaurant here in México city, I need to arrive at 6am, clean the already clean station, open the cold chamber and check the inventory for veggies and fruits, start the production, juices, clean and desinfect veggies. There was 4 stations in total at the restaurant, at peak hour it was a complete rush everywhere, the executive chef used to shout to everyone of us, so you can imagine the pressure. The exit was supposed at 5 pm but I always finish at 7pm... No time to sit down and rest, but I gained so much experience
I have discovered the hard way that this is even more important when your tired. Although, I would say when in for really long recepies (slow things that takes hours and hours) it can make some sence to do things in steps. As in - no need to peel the potato four hours before you actually cook it. And no. I am not a chef. And I am from North of Sweden , wish means I grew up in a very different cullinary culture from France. Prefer French food though.
While it's interesting to know how things are taught in culinary school, I think it's at least as important to understand the purpose behind that why things are taught the way they're taught. The way things are done in professional kitchens doesn't always make sense for the home-cook. The purpose behind many of the pratices taught in culinary school is to create a standardized enviroment for the team to work in. For the home-cook - who is a team of one - those practices are not that relevant and can be bended or entirely omitted if it's more convenient that way. For example: The three container set-up: Cross-contamination is something home-cooks should be as diligent to avoid as professionals. But: The home-cook can arrange the container in whatever way he/she finds convenient; after all: It's not like somebody else needs to find their way on their work station. For my part: I have very limited space; I can't set up a workstation in which to work left to right; I peel veggies over the sink, drop the waste in there, chop, cut them on a board between the sink and the burners and place the pieces in containers set up behind the cutting board. Though: When time is not critical, I might omit the containers behind the cutting board; for example: Vegetables I cut for stock go straight into the cold stock pot. Generally I think for home-cooks interpreting mise-en-place as "get everything ready before you start cooking" can be to strict and dogmatic. In my opinion a more flexible "plan ahead to make sure everything is ready when you need it"-approach makes more sense. For example: Topping off a bowl onion soup at with some chopped parsley, In a professional kitchen everybody is constantly multi-tasking, working several orders at any given time, and stopping everything else to chop parsley for a single serving of onion soup would be a major disruption; having a big container with chopped parsley ready - or a commis de cuisine whose job is to make sure there's alway a supply of ready prepped ingredients - for the other posts greatly facilitates the work-flow. But at home, where you're usually not juggling multiple different orders, there's no need to chop that parsley before before the onions go into the pot. There ought plenty of time to do that while the soup is in the oven to brown the cheese sitting on top of it. And freshly chopped parsley is usually more fragrant and aromatic than parsley that's been chopped an hour ago.
MrAranton -preparing a meal that consists of more than one dish will be executed in multiple stages. Each stage would have its own mise en place. It’s okay to chop the parsley earlier, but not too early, and that is a judgement call where experience helps in making it a sound judgement call. All in all, being organized, no matter how small your space or the meal being prepared, is important and helps in producing a good and delicious meal. Bon Appétit
@@shanepasha6501 Of course being organized is important. I wasn't disputing that. But there's some room for variation regarding the exact details on how you organize yourself. "This how the professionals do it" is in itself not a good reason to do things that way at home, too. Don't get me wrong: You can get a lot of useful cues from how professionals operate. As long as the reasons why the professionals do it a certain way apply to you as well, by all means follow their example. When it comes to safety kitchen hygiene, absolutely work like the pros do. Food poisoning doesn't ruin your day any less just because you picked it up at home and not in a restaurant. But when it comes to setting up your work-space and work process the conditions in your home kitchen are going differ greatly from those in a restaurant-kitchen. As long as you blindly mimicking what professionals do, you can't tweak and adapt the way you organize your cooking to ideally suit your specific needs and situation. Maybe I didn't pick the best example to illustrate that point, so allow to use another: Around the 7 minute mark Stéphane says something along the lines of: "You're going to be working left to right". But: whether you work the three container system left to right or right to left has no impact on hygiene, safty or quality. As long as you're right-handed left to right is a bit more comfortable than the other direction; that's it. In a professional kitchen, where several cooks work together as a team, one of them working the opposite direction might disrupt the work flow. That's why culinary schools teach everyone to work in the same direction; and since lefties are a minority that direction is left to right. So lefties who want to go pro have to be able to work left to right, even though that's not the most comfortable way for them. But there's no reason why a left-handed home-cook that doesn't have to keep the work-flow of others in mind should do that too. Working right to left because it's a bit more comfortable has absolutely no downsides for the home-cook. So why should they work left to right?
MrAranton -MrAranton I do agree, you do not want to mimic the professionals. Their environment is different, their skills are different, etc. The home cook works with what he/she has and improve to their full capacity which might be limited by their set up. However, there is a lot to learn from the professionals, safety and hygiene, come to mind as you mentioned.
The perfect form to ask for failure when preparing anything in the kitchen, is not to take the time to measure and separate the ingredients on any recipe...
Bonjour Stéphane, when you are in France a month or more from now, I would love to see you do a series of episodes using the excellent French charcuterie. Also, I would like you to teach us how to make pâtés, terrines, and rillettes at home. Merci beaucoup! By the way, Comtesse du Barry ( www.comtessedubarry.com/ ) is one of my favorite food stores in Paris. Check it out!
thanks for your comment. I just like to mention that you should never chop ingredients on a glass chopping board it is the best way to badly damage all of your knifes . 🙂👨🏻🍳
Yeah..I know. My mum prioritises cleanliness over maintaining knives :) Gotta say, no one has ever had food poisoning after eating food from her kitchen! No fancy knives at mums kitchen either. Her favourite is a stay-sharp knife.
Nah. Start by browning the meat. And while the meat is browning, do the chopping. Keep the knives sharp and learn to chop reasonably quickly so you don't mess up. Don't bother peeling carrots. Don't bother washing vegetables or mushrooms - a bit of soil won't kill. This is especially true if you're boiling something, because boiling counts as washing. This clearly won't work in a professional kitchen, but at home it works just fine.
I have Always wanted to go to a Cooking Scool. I feel like I want to cry. This is an answer to my heart's longing. at 67 I am finally getting my wish. Yes, I will have to relearn some things, but thank you for giving an old lady some new tricks, techniques, ideas and skills to create that WOW factor in my preparation and presentation. I had been burned out on cooking and wanted to eat out or Buy pre-cooked meals at least half the week. I had too many repetitive knives and did not understand how to discern the quality of a knife, or basic utensils. But, it is important as we get older to eat well for disease and sickness prevention. Also, on a fixed income I need to begin cooking from scratch like I used to when first married and my children were at home. Aha, you did not know you are an answer to an old ladies dreams!
This is surprisingly heartwarming comment, thanks for sharing.
Songbird For Jesus God bless your effort. Keep it up ^^
I loved reading this! 🤘
Best of luck 🍀
Right, I've been cooking for my self since after my first divorce (survival mode); and now for many years. As a scientist and artist I appreciated the formulaic and the aesthetic elements involved in the food preparation; hence they are called the culinary arts by some who take things beyond mere survival mode (as I did when backpacking into a wilderness with a fishing rod in hand, when on biological field expeditions, or to paint en plein air). These videos help all of us, no matter the age, to refine the process of feeding ourselves with decent food, sourced from a variety of places, whether the supermarket or one's own garden. So a basic human animal need, to eat, now becomes an exciting adventure into science and art,... and for health and healing, as well, in the bonus. Yes, many of us old guys also appreciate this young chef's culinary skills, advice and knowledge; and most of all his willingness to share such valuable information, …..no doubt gained with a lot of effort on his part. Merci beaucoup!! :)
I can't tell you how much I appreciate these videos! It's so soothing to listen to as well. So excited about how the series is going to develop over time! Well done. Thank you so much.
All factors affecting on food temperature, time,measurement as well as hygiene is very important for perfect cooking. U have proved once again French people r the best in coocking.
"cooking" too!! :D LOL.
i have been practicing mis en place thanks to your videos - you have been demonstrating how much mise en place makes it easier to create or assemble a meal. merci!
Loving this series.
I recently joined culinary school and we are just about to start mise en place and preparation of food tomorrow.
It helped me alot.
Thanks
Love this series so much. Never learn the basic principles as much as this from elsewhere. Cooking is actually pretty much like medical procedure, safety and hygiene first, then basics!!!!
I LOVE cooking and your videos are top-notch. I cook in and also BBQ, bake, and preserve. Most things I learned for Mom. Wish I could go back in time and go to a culinary school. Electronics move too fast but cooking is forever!!
Genial! Merci énormément pour la leçon française. Je ne connaîtrais jamais la différence entre ces genres de en français auprès de sa vocabulaire sans votre explication. Ce démontre le soin et respect des français pour ce métier qui n'existe pas pour les anglais et les américains. Afin d'améliorer mon français, j'aimerais voir aussi des vidéos en votre langue maternelle, bien que votre anglais est exceptionnel. (Malgré un petit accent australien -- ha ha ha!!!)
merci je verrai si je peux faire une vidéo en français
Thank you for the words and their meanings.
I love how you are teaching us the basics. This so appreciative ❤️
it is something i always wanted to start doing or at least to have on the channel . 🙂👨🏻🍳
Loving this series. I’m fortunate to be living in France and meeting a few chefs here so this series has been a wonderful addition to my experience and knowledge. Merci!
sounds great which part of france are you in
@@FrenchCookingAcademy Lived in Paris for 14 years, now in Bretagne (Saint Malo) for 4 years. Cooking a lot of fish. Perhaps you'll present an episode with a classic soupe de poisson ou gateau bretonne? Keep up the great cooking! Merci!
Love your work! So many French words for so many tasks. It's no surprise the appreciation for good food and language. I'm still working on the language...
I really think your effort deserves more looks and comments. I do.
I feel as people discover your work, you will draw more of them in and grow your channel.
Your doing okay, and I hope you don't get discouraged.
I stumbled your channel a bit back and have enjoyed the different episodes, and have applied a bit of what your showing.
I don't sub everyone as my time is limited, but I am staying subbed to your channel.
Don't let the thumbs down worry you, and don't worry about how many people are viewing.
I appreciate what your doing and though I don't do Patreon for my own personal reasons, I do from time to time buy a product linked in the video to try and help a little.
I've always thought mise en place was for veggies, fruits, and herbs. Never knew meat was a part of it. I'm so used to getting meat already prepped (deboned and whatnot). This is really great info.
I think this video answers to all of my culinary-school longings. I feel like I am in school. This video gives me such feeling. I know Stefan could make all of this peeling types a show-how inserts, but... that inserts could take-away this feeling (director's cut). Yet, those feelings are the reason we all look youtube channel videos. Oh, yeas, we learn a lot, yet... the Feeling is why we always turn back to see what is the next... :) The most important un-said feelings that Stefan emanates here is optimism and enthusiasm. I am looking forward to see more good videos. This is actually, first channel ever that I have subscribed. I recommended it to all of my friends.
Great initiative! This helps to beat overwhelming info in the web! Thanks and keep it up!
For specialized veg plucking/cleaning/peeling/cutting terms, all ancient cultures have those. For example, in South India removing those vines off string beans is a job. This is usually done by the junior most member of the family, such as a new daughter-in-law. That is how they establish the pecking order for both training the person and making the person part of the family. It's not just hygiene, but cultural as well.
yeah similar in france back in the days it was common place to do this task within the family it is more common if you have a garden and harvest your own veggies. i hope to do that in france again next 😄😄😄
Thank you for the Exc. educational Videos . I very much enjoy learning the techniques and their names. You do it well! Look forward to next one! Bon Appétit!
this is so wonderful thank you so much -- the word for the chicken explanation was "tie down" the chicken legs or bind the chicken lets with string
Another good video. Love this series.
Thank you for giving us the reasons why for what you are doing.
I love it! I never got this when I was at school, I can tell you! 😀 Now I'm excited to try out all those new cuts. Merci, Stefan!
A lovely explanation again, Stephane, I really love your lessons! (And your lovely accent as well!)
thanks so much
Your channel is the best. I have learned so much....Merci.
ditto! Im 70 and am learning just want i needed to. Thank you.
At last someone to actually TEACH proper mise en place! It's so important. I came about it from a different cultural angle, Chinese Cooking. Chinese Cooking depends entirely on proper mise en place. There is no second chances with a properly heated wok that is many times hotter than a regular frying pan. If you let it go for even a second you'll have chared-fry, not stir-fry.
You have a new subscriber, sir. I have watched all of your "French Cooking Basics" video and they are very informative. I'm loving them so far. I cannot wait for more videos in this series. Thank you for doing this.
If one wanted to read on the curriculum side of things, where can you find this or is it in one of the books you have already recommended?
Excellent review! Merci beaucoup!
Thank you so much i always thought how is all done first and so on.
This was was a nightmare when I was at the cordon blue restaurant here in México city, I need to arrive at 6am, clean the already clean station, open the cold chamber and check the inventory for veggies and fruits, start the production, juices, clean and desinfect veggies. There was 4 stations in total at the restaurant, at peak hour it was a complete rush everywhere, the executive chef used to shout to everyone of us, so you can imagine the pressure. The exit was supposed at 5 pm but I always finish at 7pm...
No time to sit down and rest, but I gained so much experience
thanks for the insight 👨🏻🍳👍
Love love love this ❤❤❤
CAN YOU SHOW SO BASLAMIC VINEGAR REDUCTION DECO ON A PLATE AND SOME EASY CARVING ?
So much great information.
Can you share tips how you’d design a kitchen with Misen Rn Place?
Very nice job! Your notes in the upper left corner are very helpful but difficult to read as they’re so small on a phone.
Thanks!
i will make them bigger next time thanks 👍
Great job, so helpful...
Glad it was useful
Thanks a lot for sharing these informations.
thanks for watching
Can you help us design a kitchen lay out for m
Misen En Pace?
This is a very informative video. Cheers!
thanks👍
I have discovered the hard way that this is even more important when your tired.
Although, I would say when in for really long recepies (slow things that takes hours and hours) it can make some sence to do things in steps. As in - no need to peel the potato four hours before you actually cook it.
And no. I am not a chef. And I am from North of Sweden , wish means I grew up in a very different cullinary culture from France. Prefer French food though.
The terms in the Southern USA are 3.) Ecosser is shelling or hulling the peas or beans. 4.) Effiler is stringing the beans or celery.....
Great I will use that translation in the demo on the next video👨🏻🍳👍👍
Super video... thanks a lot
While it's interesting to know how things are taught in culinary school, I think it's at least as important to understand the purpose behind that why things are taught the way they're taught. The way things are done in professional kitchens doesn't always make sense for the home-cook. The purpose behind many of the pratices taught in culinary school is to create a standardized enviroment for the team to work in. For the home-cook - who is a team of one - those practices are not that relevant and can be bended or entirely omitted if it's more convenient that way.
For example: The three container set-up: Cross-contamination is something home-cooks should be as diligent to avoid as professionals. But: The home-cook can arrange the container in whatever way he/she finds convenient; after all: It's not like somebody else needs to find their way on their work station. For my part: I have very limited space; I can't set up a workstation in which to work left to right; I peel veggies over the sink, drop the waste in there, chop, cut them on a board between the sink and the burners and place the pieces in containers set up behind the cutting board. Though: When time is not critical, I might omit the containers behind the cutting board; for example: Vegetables I cut for stock go straight into the cold stock pot.
Generally I think for home-cooks interpreting mise-en-place as "get everything ready before you start cooking" can be to strict and dogmatic. In my opinion a more flexible "plan ahead to make sure everything is ready when you need it"-approach makes more sense. For example: Topping off a bowl onion soup at with some chopped parsley, In a professional kitchen everybody is constantly multi-tasking, working several orders at any given time, and stopping everything else to chop parsley for a single serving of onion soup would be a major disruption; having a big container with chopped parsley ready - or a commis de cuisine whose job is to make sure there's alway a supply of ready prepped ingredients - for the other posts greatly facilitates the work-flow. But at home, where you're usually not juggling multiple different orders, there's no need to chop that parsley before before the onions go into the pot. There ought plenty of time to do that while the soup is in the oven to brown the cheese sitting on top of it. And freshly chopped parsley is usually more fragrant and aromatic than parsley that's been chopped an hour ago.
MrAranton -preparing a meal that consists of more than one dish will be executed in multiple stages. Each stage would have its own mise en place. It’s okay to chop the parsley earlier, but not too early, and that is a judgement call where experience helps in making it a sound judgement call.
All in all, being organized, no matter how small your space or the meal being prepared, is important and helps in producing a good and delicious meal.
Bon Appétit
@@shanepasha6501 Of course being organized is important. I wasn't disputing that. But there's some room for variation regarding the exact details on how you organize yourself. "This how the professionals do it" is in itself not a good reason to do things that way at home, too. Don't get me wrong: You can get a lot of useful cues from how professionals operate. As long as the reasons why the professionals do it a certain way apply to you as well, by all means follow their example. When it comes to safety kitchen hygiene, absolutely work like the pros do. Food poisoning doesn't ruin your day any less just because you picked it up at home and not in a restaurant. But when it comes to setting up your work-space and work process the conditions in your home kitchen are going differ greatly from those in a restaurant-kitchen. As long as you blindly mimicking what professionals do, you can't tweak and adapt the way you organize your cooking to ideally suit your specific needs and situation.
Maybe I didn't pick the best example to illustrate that point, so allow to use another: Around the 7 minute mark Stéphane says something along the lines of: "You're going to be working left to right". But: whether you work the three container system left to right or right to left has no impact on hygiene, safty or quality. As long as you're right-handed left to right is a bit more comfortable than the other direction; that's it. In a professional kitchen, where several cooks work together as a team, one of them working the opposite direction might disrupt the work flow. That's why culinary schools teach everyone to work in the same direction; and since lefties are a minority that direction is left to right. So lefties who want to go pro have to be able to work left to right, even though that's not the most comfortable way for them. But there's no reason why a left-handed home-cook that doesn't have to keep the work-flow of others in mind should do that too. Working right to left because it's a bit more comfortable has absolutely no downsides for the home-cook. So why should they work left to right?
MrAranton -MrAranton I do agree, you do not want to mimic the professionals. Their environment is different, their skills are different, etc. The home cook works with what he/she has and improve to their full capacity which might be limited by their set up. However, there is a lot to learn from the professionals, safety and hygiene, come to mind as you mentioned.
I peel peppers now, like you taught us...
“Mise en place! Everything in its f***ing place!”
- Dinner Rush
I cannot tell you how that was pounded into my head.
I believe the word you were searching for is "truss," anorher borrowed word from old French, trusser.
Ah yes 👍
Chef, I appreciate your effort and info but is there going to be a test at the end of the chapter ? jk
no don’t worry no test 😄😄
exactement!
I went to Ai in Phx aboit 2yrs ago for culinary my Chef(teacher) said alway peel on tha cutting bored never anywhere else? #wtf
The perfect form to ask for failure when preparing anything in the kitchen, is not to take the time to measure and separate the ingredients on any recipe...
Bonjour Stéphane, when you are in France a month or more from now, I would love to see you do a series of episodes using the excellent French charcuterie. Also, I would like you to teach us how to make pâtés, terrines, and rillettes at home. Merci beaucoup!
By the way, Comtesse du Barry ( www.comtessedubarry.com/ ) is one of my favorite food stores in Paris. Check it out!
Nyimak
Strange phenomenon : if I burn my potatoes while cooking there is something wrong in my life I am not conscience about. Odd isn't it?
Fail to prepare…. prepare to fail.
BONJOUR ! WHERE DO YOU WORK AT THE MOMENT ? RESTAURANT ?
Don’t they say “if you fail to plan, you plan to fail”!
My mum prepares meat on either a glass or plastic board so they can be thoroughly cleaned afterwards
thanks for your comment. I just like to mention that you should never chop ingredients on a glass chopping board it is the best way to badly damage all of your knifes . 🙂👨🏻🍳
Yeah..I know. My mum prioritises cleanliness over maintaining knives :) Gotta say, no one has ever had food poisoning after eating food from her kitchen! No fancy knives at mums kitchen either. Her favourite is a stay-sharp knife.
That’s called trussing the chicken
I call it the “messy place”
😄😄
Nah. Start by browning the meat. And while the meat is browning, do the chopping. Keep the knives sharp and learn to chop reasonably quickly so you don't mess up. Don't bother peeling carrots. Don't bother washing vegetables or mushrooms - a bit of soil won't kill. This is especially true if you're boiling something, because boiling counts as washing. This clearly won't work in a professional kitchen, but at home it works just fine.
seems reasonable, since, at home, it will only be you counting the bathroom tiles!! ;D LOL.