Andrew is such an observant and humble person and his willingness to learn from every single possible resource in order to improve his cooking knowledge, makes me respect this man more than ever
Can confirm Andrew, Adam, Stephen, and also Annie are so humble and respectful. I interacted with them at my old job where we hosted various influencers and media creators. The buzzfeed/worth it team were by far the most pleasant and relaxed to work with. Makes it all that much easier to support their continued ventures!
5:47 "an ingredient getting a lil bit old isn't necessarily only just getting worst, it could be getting better for doing something else" Exactly why overnight rice makes a better fried rice compared to freshly cooked rice
Omg I read your comment exactly at the time Adam said it 😂 but yes, this can be applied to a lot of things in cooking! For a few recipes I have in my head it’s better to prepare stuff beforehand, like cooked potatoes that had time to cool down for at least half a day for a German potato salad, since it gives a better texture when using cold ones than warm potatoes
True! And also french toast. In french it's called "pain perdu" which means lost or wasted bread. Basically, you can use stale bread to make your french toast, that's what it was created for!
Even though I didn't work in a fancy restaurant kitchen and it was a smaller cafe-style kitchen, I've brought that method back home and I have to always have a clean surface. If I'm waiting for something to boil and other prep is done, I can wipe and clean!
I like Andrew's growth with food and cooking. I'm not sure what his baseline is but Worth It has really allowed him to grow in this realm of knowledge and learning!
Fun fact: there was a tour in Australia where the Foo Fighters had champagne and fried chicken after almost every show. Apparently Dave Grohl was really hungry and going to town on some KFC, and the only drink on hand was a bottle of champagne. He discovered they went well together and it became a thing he just does all the time.
I keep expecting Buzzfeed listicle trash, but this was incredibly insightful. I dont think Ive ever seen a video like this that was so legitimately informative.
I love this channel so much. The vibes are always calming and everyone's so in love with food and they treat it so well. Like Alvin talking to each ingredient and Andrew calling the spaghetti beautiful and Inga referring to her dumplings as babies hahah. It reminds me of worth it, the general vibe of the show is calming as well. I always loved the interview parts with the chefs, watching you guys ask relevant questions and watch the chefs light up because "yeah, you get it! You appreciate what I'm doing". I can't wait to read Andrew's book "the fundamentals of why something tastes good". Book or miniseries, whatever he chooses to do. But I think it'd be a great idea.
And the centrehole gave me 82g. But I am sure Andrew is right so a combination of the followings is probably the cause: 1. My pasta spoon is not to standard size. 2. My spaghetti has low density. 3. My kitchen scale is badly calibrated Now, I shall wait patiently for the next 10 tips or the video showing how Andrew, Inga and Alvin take care of their cast iron pan.
@@gkenkung the hole actually gives you 80g. Thats the recommended serving size anyway. I'm guessing cento's selling point is that they go a bit higher but not too much - hence the perfect amount
They have been used in my family for years as they come in butcher blocks. My mom would get so hot that we’d use her kitchen sheets for school stuff as kids then adults😂. *But I’ll admit, it felt weird to use them at a Japanese BBQ place.*
I think we are just a diverse country so a lot of households (like mine!) use them but not ALL do - and now the internet is making useful things more common knowledge so people are coming around to ideas they just never learned before.
As a chef, I can confirm: you NEVER stop learning and you could discover something new from anyone, not just other chefs. Also, usually episodes of Worth It make me hungry beyond comprehension. 😂
As a professional chef, it gives me great pleasure to see these techniques invade the mainstream and make their way into people’s homes. Great content.
Its a shame Bourdain is no longer with us cos I wish he met Andrew. I feel like they would have got on so well. The way Andrew talks about food is very similar to him.
Here's a pasta tip for ya'll. Cook your pasta in a skillet rather than a pot. You end up using less water which means it boils faster, and the resulting pasta water is starchier which I find helps make better sauces when you're putting a bit of pasta water into your sauce.
I feel you also use LESS pasta than when you boil it in a pot. I know i always boil too much, i think because I don't really see the pasta going into the pot? But in the skillet you visualize it better, so you know when it's the right amount
This is sick. Andrew's the best with this stuff. He's so clearly learning so so much and it's great that he can distill it all down and give us this quality content. Everyone should be watching this, we could all learn from this.
I like that idea of using food at it’s optimal amount, makes you think more on how you can enjoy something in the moment Also! Stale bread makes great french toast too! 😋
0:00 Intro 0:43 Tip #1: Corks 1:44 Tip #2: Shears 2:37 Tip #3: Halves 3:45 Tip #4: Touch 5:09 Tip #5: Leftovers 6:38 Tip #6: Ingredient prep 7:26 Tip #7: Y'know, this is why Koreans pair fried chicken with beer (or soda) 8:33 Tip #8: Bronze 9:43 Tip #9: Portions 10:57 Tip #10: Cross-sections
Wow, there were some actually really helpful kitchen tips in this video. Andrew explained things very clearly in a short, concise manner, which I really liked. Good job!
Love the feel of this channel. The music, the understated presentation, the aesthetic. Very little “live” cooking. A nice juxtaposition to the normal chaotic nature that surrounds food preparation.
Glad to see you guys were able to pivot during covid from travel-related food vids to local ones and still give something of value. Keep up the good work.
i’ve loved seeing andrew grow as a chef also his appreciation for food grow more! i feel like at the beginning of worth it he was kind of in it for kicks and gigs but now he’s come so far!!! it makes me smile to watch the old videos vs his new solo videos :)
Awesome. Distilling your years of observation into a whole slew of interesting points that might have otherwise been overlooked is super helpful. Thanks, Andrew!
Great tips! One thing I learned from my first chef which ties in with feeling steaks to probe the cuisson is to really listen to your food. When you are frying anything in a pan the sound changes depending on how much moisture is left and which temperature you are at. This means you - eventually - don't have to look at your pan anymore to know how far along you are. It takes quite a while to 'master' but it makes multitasking a lot more efficient!
I love everything about this video. Please make more by yourself or with friends. The feel is so genuine. You are a student of food and culture and you teacher is experiences you have with people who have the same passion. Dorky I know but that's the feeling I get from these videos.
Great video! Usually videos like this have maybe one interesting thing and 9 really obvious tips. All 10 I thought were interesting/new ideas. Keep up the great work!
I’ve loved Worth It for years and I’m so so glad that About to Eat is both the epilogue to it and the start of a new journey. Thank you for all of your thoughtful insights Andrew! You’re a man of intricate detail and I appreciate that so much. Totally speaks to me 😌
I remember corks were under every lid handle when I was little (1990-s Russia). Now most people I know use lids with plastic handles. Thank you for the tips! I will definitely use many of them!
My favourite tip from this is the 1/2 cocktail / 1/2 of something to have more of the best part, and also for variety sake. I'm going to try and apply this to making cocktails!
"croutons really are just the best way to use old bread" *stares in French toast and bread pudding* This was such an enjoyable video! Thanks for sharing all those tips
Another use for stale bread if you've got a sweet tooth: bread pudding! My go-to is accumulating bread in the freezer, and then making banana bread pudding, a hybrid of a banana bread batter and a pudding - which is also a great way to get rid of overripe bananas (also accumulated in the freezer)! With chocolate chips mixed in, and then topped with ganache, it's super rich and decadent and scrumptious.
andrew got passion for food and I love it...and i love worth it glad to see you branch out with your own channel and collab with other foodie lovers out there good content
Tip 1: the cork trick is brilliant!! I just got myself sparkling wine recently, I never usually pick that up but I guess there was a reason I picked it up and then this video appeared. Amazing! Tip 4: I'll start creating my own database of meat textures Tip 5: This also applies to fried rice! you actually want older rice for fried rice because it's dried, my mom never used fresh fried rice Tip 7: my mom also taught me to cut everything depending on all the other parts and to have them about equal Tip 8: guess I'll be paying a closer attention to my pasta and their textures Great video these were so helpful!
Not reliable. A thermometer is. The problem with this tip is that restaurants cook the same steak over and over so they can establish a baseline for that steak. Home cooks aren't cooking hundreds of the same steak every day.
I actually noticed the last pasta tip on my own watching worth it. I've been using it in my kitchen for almost two years and I've noticed over time I got better at getting it that right aldente. I cut it in half and also eat a piece so I can feel the texture when it looks like that (like Andrew said about the meat test)
Some genuinely great tips and insights here. I'm actually a little bit surprised as I always got the impression that Andrew doesn't actually cook - he just presents the show and appreciates the food. However, he's honed in on some useful tips even for us more seasoned cooks who haven't visited the breadth of cooking establishments he has.
I love how Andrew have been improving drastically in terms of his culinary skills. I remember how I first watched him on eating your feed. He’s come a long way now since then. 🌼
the extra example just make this video in the next level.. they're not just using the existing example, they add a different version. it shows their efforts, bravo!
I honestly think Andrew could be the next Mister Rodgers. I always wondered what feels familiar about him and it is his calm and clear voice. I swear if you put his cadence and delivery with Mister Rodgers you will feel comforted, and even a bit smarter from listening to what he has to say. So thoughtful.
Nice. Good tips. His methodically thoughtful approach to learning about food and cooking is very soothing and gives me lots to consider when I'm cooking. I usually just hack and bash food though, being a working mom. But when I have some time to go a little slower, I think fondly of Andrew and his tips (then usually still hack and bash because unfortunately I'm not a patient person.)
AND! you can use those delicious looking croutons to make bread crumbs to put on top of baked mac & cheese (or in any other recipe that calls for breadcrumbs, like meatloaf or meatballs!)
That makes sense, I bet they’ve learned a lot!!! Anyway nice tips! 👏🏽👏🏽👍🏽👍🏽 definitely doing the cork thing... also the half thing helps with proper portions.
I'm glad that more and more these videos confirm what I have already learned rather than teach me about them for the first time. Makes me feel like a veteran, even though I probably know 0.01% of cooking knowledge
the first time I ever ate peanut butter and pickle sandwich was after I saw Andrew make it for Rie (in exchanging snacks or sth), and I've gotta say now its one of my go to snack ! it keeps me full for quite a long while and I love how the pickles cut into the greasiness and heaviness of the bread and peanut butter combo. I also often add some sriracha sauce on top if I don't have hot sauce. the peanut butter and pickle sandwich also one of the easiest but satiating thing to make when im too tired and overwhelmed after coming home from a long day of uni and dealing with cadavers and all the other med school jargon. so these days I always keep a jar of pickles, peanut butter and whip up dinner with the most minimal effort and satiation and taste. thank you so much Andrew for introducing this sandwich!!
Andrew proved that they weren't just going there to eat and show how things are from $ to $$$ but really to take in as an experience and take it into account. Appreciate the tips^.^
Having learnt the secrets of all the best cooks in the world, he is here to start a mega restaurant chain that serves THE BES FOOD EVER FOR EVERYONE EVERYWHERE
Andrew, I understand this might be a scary concept for a more reserved personality or someone like you that we’ve had the pleasure of gradually getting to know...but hearing you speak about these details is Really & Truly LOVELY. I get your passion for food in this. You’ve always been eloquent & your language toward food has always been “Yes, this guys appreciates food well.” But with these videos I’m so Enjoying you really delving into what you notice & how passionate you are about food vs. “Worth It Guy”. Don’t misunderstand lol We Love Worth It! I’m just Especially enjoying your detailed sincerity toward cuisine ✨💗🌸🙏🏻🌸💗✨ Very , Very Good Work!
Andrew is such an observant and humble person and his willingness to learn from every single possible resource in order to improve his cooking knowledge, makes me respect this man more than ever
He has ruined all men for me
Truee! I am agree with you. He observes very well and learns.
Can confirm Andrew, Adam, Stephen, and also Annie are so humble and respectful. I interacted with them at my old job where we hosted various influencers and media creators. The buzzfeed/worth it team were by far the most pleasant and relaxed to work with. Makes it all that much easier to support their continued ventures!
Yes! He became such a great cohost on Worth It and I’m glad we get to see more of his evolution on this channel!
@@futuroid ya he's ruined all men for me too. And I'm straight. but Andrew just hits different..
5:47 "an ingredient getting a lil bit old isn't necessarily only just getting worst, it could be getting better for doing something else"
Exactly why overnight rice makes a better fried rice compared to freshly cooked rice
I loved that line. Pretty sure it’s a life lesson some how too
Omg I read your comment exactly at the time Adam said it 😂 but yes, this can be applied to a lot of things in cooking! For a few recipes I have in my head it’s better to prepare stuff beforehand, like cooked potatoes that had time to cool down for at least half a day for a German potato salad, since it gives a better texture when using cold ones than warm potatoes
You can also put fresh rice in fridge for an hour to get the texture, just in case you dont want to wait overnight for a fried rice
FRENCH TOAST are based on that!
True! And also french toast. In french it's called "pain perdu" which means lost or wasted bread. Basically, you can use stale bread to make your french toast, that's what it was created for!
Tip: clean as you go. You see professional chefs do this all the time; so do the talented amateurs. It's harder than it looks.
"If you have time to lean, you have time to clean.
Even though I didn't work in a fancy restaurant kitchen and it was a smaller cafe-style kitchen, I've brought that method back home and I have to always have a clean surface. If I'm waiting for something to boil and other prep is done, I can wipe and clean!
but so much more rewarding. I hate cleaning after the fact.
"Keep your station clean or...."
We agree so much. Cleaning is a must do step. When we are making our videos I get my husband to clean up after us. His reward id our baking hehehe
Who else is glad they started this channel?
100% Me! ❤
Me
i do
I just hope that worth it series moved here so i can unsub to buzzfeed
@@gunawanputera6443 Same
OH MY GOD, WEIGHING PASTA IS LIFE CHANGING! Gone are my days of making 537 servings of pasta at a time!
one time I accidentally cooked 2 lbs RAW pasta for 2 people...and let me tell you it was too much lol
OMG that is so me... although I try to limit myself to a decent-sized handful
🤣🤣🤣😂😂😂😂 @ 537 servings. Good one.
I use the circular hole in the bottom of the spaghetti claw/spoon to measure it out! 😊
Love how this comment has 537 likes right now!
Cutting green onions with scissors is really easy and satisfying😂
Btw every time I do Caesar salad I cut with scissors also
This is the only way I cut them now ...
or fresh basil leaves lol, roll em up like ur about to cut them and then just use scissors
Poultry shears are also pretty useful.
Transform that chicken carcass into lumps to make stock, or take out the back-bone to spatchcock.
I have never thought of that before. So much easier
I love how in depth these tips are. The reason, the story behind each one. Well done guys!
I like Andrew's growth with food and cooking. I'm not sure what his baseline is but Worth It has really allowed him to grow in this realm of knowledge and learning!
"food in a pan is not as hot as you think" this is a really good tip. im always afraid of touching things inside the pan.
Beware this doesnt apply when making caramel hahah
"and the favorite part of a salad are the not salad parts" this is so true it hurts
But we all knew that.
The perfect salad is one-lardon before the greens get reclassified as garnish.
Depends on the salad. Make salads that don't have greens. ; )
Fun fact: there was a tour in Australia where the Foo Fighters had champagne and fried chicken after almost every show. Apparently Dave Grohl was really hungry and going to town on some KFC, and the only drink on hand was a bottle of champagne. He discovered they went well together and it became a thing he just does all the time.
So cool!
I keep expecting Buzzfeed listicle trash, but this was incredibly insightful. I dont think Ive ever seen a video like this that was so legitimately informative.
i really love how observant andrew is. i could listen to him talk all day and never get bored. i love him so much
I love this channel so much. The vibes are always calming and everyone's so in love with food and they treat it so well. Like Alvin talking to each ingredient and Andrew calling the spaghetti beautiful and Inga referring to her dumplings as babies hahah. It reminds me of worth it, the general vibe of the show is calming as well. I always loved the interview parts with the chefs, watching you guys ask relevant questions and watch the chefs light up because "yeah, you get it! You appreciate what I'm doing". I can't wait to read Andrew's book "the fundamentals of why something tastes good". Book or miniseries, whatever he chooses to do. But I think it'd be a great idea.
"Quickly rushes to the kitchen to see if the centrehole in the spaghetti spoon will actually give me 100g of spaghetti*
And? Does it?
My rule is 50-75 g for a side dish and 100-150 g for a main. It depends on how hungry you are.
And the centrehole gave me 82g. But I am sure Andrew is right so a combination of the followings is probably the cause:
1. My pasta spoon is not to standard size.
2. My spaghetti has low density.
3. My kitchen scale is badly calibrated
Now, I shall wait patiently for the next 10 tips or the video showing how Andrew, Inga and Alvin take care of their cast iron pan.
@@tiacho2893 your side ish is in line with what Italians do for primeri plati :)
@@gkenkung the hole actually gives you 80g. Thats the recommended serving size anyway. I'm guessing cento's selling point is that they go a bit higher but not too much - hence the perfect amount
This calm way the videos are presented on this channel suits Andrew’s delivery so much more than buzzfeed!
As a korean American, I always found it super strange that American people didn’t have/use kitchen scissors when they cooked
as an american I also found it weird that most knife block sets have kitchen shears and my family used them as regular scissors lol
I use kitchen scissors when cleaning fish. Anyone else do the same thing? I'm just curious
They have been used in my family for years as they come in butcher blocks. My mom would get so hot that we’d use her kitchen sheets for school stuff as kids then adults😂. *But I’ll admit, it felt weird to use them at a Japanese BBQ place.*
I think we are just a diverse country so a lot of households (like mine!) use them but not ALL do - and now the internet is making useful things more common knowledge so people are coming around to ideas they just never learned before.
I use kitchen scissors but grew up around Spanish and Korean culture.
I hope all the restaurants that Andrew mentioned watch this so they can see the positive impact they’ve made beyond one YT video, it’s so wholesome
As a chef, I can confirm: you NEVER stop learning and you could discover something new from anyone, not just other chefs. Also, usually episodes of Worth It make me hungry beyond comprehension. 😂
As a professional chef, it gives me great pleasure to see these techniques invade the mainstream and make their way into people’s homes. Great content.
An addition to tip number 5: day old rice is better for fried rice applications vs freshly cooked rice
Its a shame Bourdain is no longer with us cos I wish he met Andrew. I feel like they would have got on so well. The way Andrew talks about food is very similar to him.
they're both from jersey right? people from jersey have a certain attitude.
@@littlsuprstr they are from Jersey whaaa
Here's a pasta tip for ya'll. Cook your pasta in a skillet rather than a pot. You end up using less water which means it boils faster, and the resulting pasta water is starchier which I find helps make better sauces when you're putting a bit of pasta water into your sauce.
I saw Kenji Lopez-Alt do this in one of his videos!
I've never thought of that! Thank you!
I’m definitely going to use this tip in the future!!
I boil my water in a little pan for my ramen! It's faster and I get to control how much water is in the ramen or broth
I feel you also use LESS pasta than when you boil it in a pot. I know i always boil too much, i think because I don't really see the pasta going into the pot? But in the skillet you visualize it better, so you know when it's the right amount
He’s so smart and observant. I kinda want to talk morality and philosophy and religion with him
This is sick. Andrew's the best with this stuff. He's so clearly learning so so much and it's great that he can distill it all down and give us this quality content. Everyone should be watching this, we could all learn from this.
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
I’m so glad for the series. It’s like a serotonin boost for me lol
One tip I learned from being a wedding planner’s assistant - you can clean glassware quickly with the steam from a hot bucket of water. No streaks!
Love this channel! Very happy y’all started this venture 😊
Is this from BuzzFeed too?
@@lazyyethealthy9230 yes it is
wow, the screaming boy himself
I can listen to him all day everyday
Is anyone else glad he is cooking for two? Andrew deserves a good companion who loves good food as much as he does.
I like that idea of using food at it’s optimal amount, makes you think more on how you can enjoy something in the moment
Also! Stale bread makes great french toast too! 😋
And, bread pudding. 🥰
0:00 Intro
0:43 Tip #1: Corks
1:44 Tip #2: Shears
2:37 Tip #3: Halves
3:45 Tip #4: Touch
5:09 Tip #5: Leftovers
6:38 Tip #6: Ingredient prep
7:26 Tip #7: Y'know, this is why Koreans pair fried chicken with beer (or soda)
8:33 Tip #8: Bronze
9:43 Tip #9: Portions
10:57 Tip #10: Cross-sections
Andrew questioning ‘ ‘im cooking for two’ sounds like I’m pregnant’ while his favorite sandwich is mostly a pregnancy craving😅
Wow, there were some actually really helpful kitchen tips in this video. Andrew explained things very clearly in a short, concise manner, which I really liked. Good job!
Love the feel of this channel. The music, the understated presentation, the aesthetic. Very little “live” cooking. A nice juxtaposition to the normal chaotic nature that surrounds food preparation.
I watch wayyyy too many food videos and most of these tips are new and unique. I really appreciate it!
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
I don’t like cooking, but I do like hearing people who love what they do talk about technical tips. This was fascinating!
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
I got very nostalgic the moment Albéniz's Asturias at 10:57 played. I haven't listened to it for quite a long time and forgot how beautiful it is
Glad to see you guys were able to pivot during covid from travel-related food vids to local ones and still give something of value.
Keep up the good work.
Andrew thought so much thought into this and this video was ACTUALLY so methodical and well-phrased. LOVE this video.
The pasta tips were gold. Seems so simple but it makes a huge difference in the eating experience!
i’ve loved seeing andrew grow as a chef also his appreciation for food grow more! i feel like at the beginning of worth it he was kind of in it for kicks and gigs but now he’s come so far!!! it makes me smile to watch the old videos vs his new solo videos :)
Awesome. Distilling your years of observation into a whole slew of interesting points that might have otherwise been overlooked is super helpful. Thanks, Andrew!
Andrews genuine love and passion for food is something I... Didn't really expect, but appreciate so much. This channel is about to get binged
Love this! Tips that are actually eye opening and not something hashed out by thousands of others for the thousandth time.
Great tips! One thing I learned from my first chef which ties in with feeling steaks to probe the cuisson is to really listen to your food.
When you are frying anything in a pan the sound changes depending on how much moisture is left and which temperature you are at. This means you - eventually - don't have to look at your pan anymore to know how far along you are. It takes quite a while to 'master' but it makes multitasking a lot more efficient!
Not just the sound, but the aromas too.
These tips are so unique and detail oriented. Such a gem of a channel.
I love how the makers of this channel realized who was more important from buzzfeed and placed them all together. I absolutely love this channel. :)))
Very useful. Andrew' is one of the gems for Buzzfeed. Always calm, and good at explaining without sounding condescending.
I love the way he talk.. 😄
Right!? Andrew's voice is so calming. 😌
I love everything about this video. Please make more by yourself or with friends. The feel is so genuine.
You are a student of food and culture and you teacher is experiences you have with people who have the same passion. Dorky I know but that's the feeling I get from these videos.
Most of these tips seem so obvious yet I never thought of myself! Thanks, Andrew. I will be using most(if not all) of them :)
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
Great video! Usually videos like this have maybe one interesting thing and 9 really obvious tips. All 10 I thought were interesting/new ideas. Keep up the great work!
“You may know me from the show Worth It.”
Andrew will always be the guy who behaved like a cat. 😂😼
I’ve loved Worth It for years and I’m so so glad that About to Eat is both the epilogue to it and the start of a new journey. Thank you for all of your thoughtful insights Andrew! You’re a man of intricate detail and I appreciate that so much. Totally speaks to me 😌
These tips are small but great ways to up your cooking game at home. Excellent vid Andrew and Adam.
I remember corks were under every lid handle when I was little (1990-s Russia). Now most people I know use lids with plastic handles. Thank you for the tips! I will definitely use many of them!
i love this man. so hardworking and such an eloquent speaker.
i'd like to see Andrew narrate some episodes on random topics like gnostic philosophy, the Peloponnesian war, his cat's diet.
My favourite tip from this is the 1/2 cocktail / 1/2 of something to have more of the best part, and also for variety sake. I'm going to try and apply this to making cocktails!
I love Andrew. He has a calming energy
"croutons really are just the best way to use old bread" *stares in French toast and bread pudding*
This was such an enjoyable video! Thanks for sharing all those tips
Love this. Thank you Andrew and Team. Enjoying this new channel.
I love these kinds of videos! It really highlights the finesse and...intentionality of cooking.
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
Your refrigerator vase is adorable.
"does cooking for two sound like i'm pregnant" LMAOOOO AHAHAHAHAHAHAHA
Awesome tips Andrew! Thanks for being so generous with your takeaways.
Great tips buying spaghetti. Rougher edges, means more sauce on the pasta. Great tip!
Another use for stale bread if you've got a sweet tooth: bread pudding! My go-to is accumulating bread in the freezer, and then making banana bread pudding, a hybrid of a banana bread batter and a pudding - which is also a great way to get rid of overripe bananas (also accumulated in the freezer)! With chocolate chips mixed in, and then topped with ganache, it's super rich and decadent and scrumptious.
The weighing pasta tip is so helpful! I always do it when I’m making pasta for myself :)
andrew got passion for food and I love it...and i love worth it glad to see you branch out with your own channel and collab with other foodie lovers out there good content
Rao's spaghetti noodles at the grocery store are amazing bc they have the rough texture and are a lot thicker noodles!
Yooo loved this kind of video. These are uncommon tips but very useful ones. Really enjoy your content, please make another one!
I've been watching cooking shows for years and years and these tips are news to me! Thank you for sharing.
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
Tip 1: the cork trick is brilliant!! I just got myself sparkling wine recently, I never usually pick that up but I guess there was a reason I picked it up and then this video appeared. Amazing!
Tip 4: I'll start creating my own database of meat textures
Tip 5: This also applies to fried rice! you actually want older rice for fried rice because it's dried, my mom never used fresh fried rice
Tip 7: my mom also taught me to cut everything depending on all the other parts and to have them about equal
Tip 8: guess I'll be paying a closer attention to my pasta and their textures
Great video these were so helpful!
Not reliable. A thermometer is. The problem with this tip is that restaurants cook the same steak over and over so they can establish a baseline for that steak. Home cooks aren't cooking hundreds of the same steak every day.
I actually noticed the last pasta tip on my own watching worth it. I've been using it in my kitchen for almost two years and I've noticed over time I got better at getting it that right aldente. I cut it in half and also eat a piece so I can feel the texture when it looks like that (like Andrew said about the meat test)
Some genuinely great tips and insights here. I'm actually a little bit surprised as I always got the impression that Andrew doesn't actually cook - he just presents the show and appreciates the food. However, he's honed in on some useful tips even for us more seasoned cooks who haven't visited the breadth of cooking establishments he has.
This is one of my favorite videos you've done! Thank you for this.
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
I love how Andrew have been improving drastically in terms of his culinary skills. I remember how I first watched him on eating your feed. He’s come a long way now since then. 🌼
Andrew is so smart...and also him with that stache is doing a lot of things for me
the extra example just make this video in the next level.. they're not just using the existing example, they add a different version. it shows their efforts, bravo!
I honestly think Andrew could be the next Mister Rodgers. I always wondered what feels familiar about him and it is his calm and clear voice. I swear if you put his cadence and delivery with Mister Rodgers you will feel comforted, and even a bit smarter from listening to what he has to say. So thoughtful.
Nice. Good tips. His methodically thoughtful approach to learning about food and cooking is very soothing and gives me lots to consider when I'm cooking. I usually just hack and bash food though, being a working mom. But when I have some time to go a little slower, I think fondly of Andrew and his tips (then usually still hack and bash because unfortunately I'm not a patient person.)
AND! you can use those delicious looking croutons to make bread crumbs to put on top of baked mac & cheese (or in any other recipe that calls for breadcrumbs, like meatloaf or meatballs!)
This is good to know! Even for an amateur cook like me😅
Im showing this to My roomate who is studying cullinary in college
10:51 when he said cooking for two my mind went probably a significant other. But Andrew has bested me. Of course, he's pregnant.
Thank you for bringing to light the often looked down on PB and pickle sandwich!!! 😋 Yummmmm it's been my fave since childhood
Loved the breakdown of each slide plus the little details of why chefs do and see from there views. Thank you Andrew for this video ^_^
That makes sense, I bet they’ve learned a lot!!! Anyway nice tips! 👏🏽👏🏽👍🏽👍🏽 definitely doing the cork thing... also the half thing helps with proper portions.
These are fantastic tips and so nice to revisit so many different episodes and chefs!
I'm glad that more and more these videos confirm what I have already learned rather than teach me about them for the first time. Makes me feel like a veteran, even though I probably know 0.01% of cooking knowledge
One of the most interesting, teachable videos (and entertaining of course)!
the first time I ever ate peanut butter and pickle sandwich was after I saw Andrew make it for Rie (in exchanging snacks or sth), and I've gotta say now its one of my go to snack !
it keeps me full for quite a long while and I love how the pickles cut into the greasiness and heaviness of the bread and peanut butter combo. I also often add some sriracha sauce on top if I don't have hot sauce.
the peanut butter and pickle sandwich also one of the easiest but satiating thing to make when im too tired and overwhelmed after coming home from a long day of uni and dealing with cadavers and all the other med school jargon. so these days I always keep a jar of pickles, peanut butter and whip up dinner with the most minimal effort and satiation and taste.
thank you so much Andrew for introducing this sandwich!!
Andrew proved that they weren't just going there to eat and show how things are from $ to $$$ but really to take in as an experience and take it into account. Appreciate the tips^.^
I am I the only one who binge watches all of their videos in this channel? 😍
No
im loving this channel. Andrew can sure hold his own as a host. reminds me of altin brown in a way. hope to see more worth it and more andrew.
Wisdom! Many of these lessons can also be extended beyond food with a little reflection.
I really love those videos and the content you share on this channel ! Thank you 😊 I grow as a home cook chef after every video
Having learnt the secrets of all the best cooks in the world, he is here to start a mega restaurant chain that serves THE BES FOOD EVER FOR EVERYONE EVERYWHERE
Andrew, I understand this might be a scary concept for a more reserved personality or someone like you that we’ve had the pleasure of gradually getting to know...but hearing you speak about these details is Really & Truly LOVELY. I get your passion for food in this. You’ve always been eloquent & your language toward food has always been “Yes, this guys appreciates food well.” But with these videos I’m so Enjoying you really delving into what you notice & how passionate you are about food vs. “Worth It Guy”. Don’t misunderstand lol We Love Worth It! I’m just Especially enjoying your detailed sincerity toward cuisine ✨💗🌸🙏🏻🌸💗✨ Very , Very Good Work!