10 Kitchen Tips I Learned From Worth It
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Andrew talks through 10 things he's picked up from filming in kitchens and talking with chefs.
About To Eat
A new TH-cam channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)
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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..
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
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
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!
I love how in depth these tips are. The reason, the story behind each one. Well done guys!
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
"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
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.
"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. ; )
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!
Love this channel! Very happy y’all started this venture 😊
Is this from BuzzFeed too?
@@lazyyethealthy9230 yes it is
wow, the screaming boy himself
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
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!
"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
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
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.
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.
Andrew questioning ‘ ‘im cooking for two’ sounds like I’m pregnant’ while his favorite sandwich is mostly a pregnancy craving😅
He’s so smart and observant. I kinda want to talk morality and philosophy and religion with him
An addition to tip number 5: day old rice is better for fried rice applications vs freshly cooked rice
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. 😂
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
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. 🥰
I’m so glad for the series. It’s like a serotonin boost for me lol
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
Are we just going to ignore the fact that he talked about making a peanut butter and pickle sandwich?
It's a pretty common snack for americans who had family in the country during the great depression.
THANK YOU !
I thought i‘m crazy
One of the best sandwiches evah...EVAH!
This calm way the videos are presented on this channel suits Andrew’s delivery so much more than buzzfeed!
i really love how observant andrew is. i could listen to him talk all day and never get bored. i love him so much
“You may know me from the show Worth It.”
Andrew will always be the guy who behaved like a cat. 😂😼
Nice to see the things I picked up over the years. Nicer to see the things I hadn't picked up. Good job, great show. Thank you.
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt
I love the outro music on this video. Wish I could hear more of it.
"does cooking for two sound like i'm pregnant" LMAOOOO AHAHAHAHAHAHAHA
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!
"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
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.
This is good to know! Even for an amateur cook like me😅
Im showing this to My roomate who is studying cullinary in college
i'd like to see Andrew narrate some episodes on random topics like gnostic philosophy, the Peloponnesian war, his cat's diet.
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
I can listen to him all day everyday
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.
One of my favorite food pairs is hot fried chicken (either on the bone or as tenders) with a nice frosty glass of root beer.
Ethan Chlebowski just did the pasta test (bronze vs. teflon extruded pasta) on his channel and the rough texture doesn't really affect how much the sauce clings to the pasta. That has more to do with the sauce than anything else. But what it does do is affect how much starch is released by the pasta. If you're going to use any of the pasta water in the sauce, bronze produces superior results.
This was fantastic. Curious if Andrew’s passion for cooking propelled due to “worth it” or was he always into home cooking?
I love Andrew as much as I love Sohla ~the different vibes~
Rao's spaghetti noodles at the grocery store are amazing bc they have the rough texture and are a lot thicker noodles!
Most of the tips given seems kinda obvious, but why have I never realised that.
I definitely gonna weight my rice after this 😆
Check out America's Test Kitchen and Cook's illustrated, and Kenji Lopez-Alt. As for rice, all you need is the rice cup that came with the rice cooker. It's a universal standard of measurement that is enough for one adult.
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
youtube is stoned because the likes are more then the views
I notice that that's a common thing for Buzzfeed. Not with any other of my subscriptions. Take that how you will.
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. :)))
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!
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 am I the only one who binge watches all of their videos in this channel? 😍
No
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
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!)
Great tips buying spaghetti. Rougher edges, means more sauce on the pasta. Great tip!
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 love the way he talk.. 😄
Right!? Andrew's voice is so calming. 😌
The weighing pasta tip is so helpful! I always do it when I’m making pasta for myself :)
Awesome. Distilling your years of observation into a whole slew of interesting points that might have otherwise been overlooked is super helpful. Thanks, Andrew!
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
Pasta: when we make ours from scratch, 100 grams of flour, one egg and one egg yolk is the basic recipe per portion. Perfect!
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.
I clicked so freaking fast it wasnt funny
What are your guys favourite worth it episode???
Mine is the buffet
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.
Thanks for sharing your tp 10 tips you've learnt from professionals...we love your work
Thank you Andrew!
What you pick up on by watching is amazing tho I remember my first home economics lesson in school. I had never cooked before or used a knife but our teacher asked us to dice an onion and I knew how from watching my mam cook. My partner who had said “I cook all the time” butchered the other half of the onion and left me to fix the mess 😅😂
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
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!
Was there any video that you couldn’t post for worth it?
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.
Peanutbutter and pickle threw me off a bit there. Gonna try that out later! :)
Did you just tell me to throw away the rest of my martini? Criminal 😩
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.
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.
Would love to see the others do their own "Tips I've learned" type vids like this one, learned a lot ^^ getting champagne tomorrow to use the cork 😂
This was a really informative video! Well thought out, and great that you had a story about each tip. I love this channel!
Is anyone else glad he is cooking for two? Andrew deserves a good companion who loves good food as much as he does.
#2, it's generally accepted that portion sizes, especially with regard to cocktails have gotten bigger over the decades. I see no reason a cocktail can't be smaller, in fact it's encouraged.
#5 food is often disposed of at restaurants due to over cautious health code that was a response to nefarious business practices that was unhealthy and unsafe. I think with a modern understanding of food safety and environmentalism, there shouldn't be a reason restaurants can't extend their products for sale.
9# macros. It's a thing, more people are following them for health reasons. Someday I'll have the time and discipline for it.
Tip 7 this is why soda is my beverage of choice because like sparkling wine it's bubbly but unlike sparkling wine you don't need to be over 21 to have it
Saving my corks now to upgrade my mom’s all metal pot. She loves how it cooks but hates having to touch it
Your refrigerator vase is adorable.
The pasta tips were gold. Seems so simple but it makes a huge difference in the eating experience!
I really love the vibe of these videos, so unBuzzfeed. And Andrew is a great presenter for it.
Nice episode. You taught us so many cool things! Cheers.
When you watch the first few episodes of "Eating Your Feed" Andrew seems like a cool, low person but after watching him cook at home it's just amazing!
Thank you for bringing to light the often looked down on PB and pickle sandwich!!! 😋 Yummmmm it's been my fave since childhood
If you haven't made these deductions at some point from all your experiences, I'd be really surprised.
I had noticed before that you are a disguised intellectual who also happens to be good in front of the camera.
PS: The reason why bronze die-cut spaghetti clings to the sauce more is not entirely because its texture being rugged but because the rugged texture releases more starch to the pasta cooking water which is what pasta sauces are thickened with.
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!
If you want to store herbs in the refrigerator, place a raw egg along with it in an air tight container. They’ll stay fresh for weeks!
Yooo loved this kind of video. These are uncommon tips but very useful ones. Really enjoy your content, please make another one!
Me who buys a sphageti pack(pasta and ready made sauce) worth 3 dollars and other ingredients for a dollar, I cook all of it(whole 1kilo) everytime and share it to whoever is near whether it be neighbor or my brother lol
I wanna see him create the parfait and macha tiramisu from the egg worth it
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)
This was a great video, I learned a lot about cooking and food!
My tip to the world. If you don't have a cork to put under a metal handle......use a kitchen towel. Shoot, I forgot the drumroll.
I would love to see a video where they go over which foods they did not really enjoy from Worth It episodes... Controversial maybe but I'd love to see the reasoning behind it!
Most respected TH-camrs don't want to be responsible for anyone losing business based on one meal.
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!