Cleaning up as you go along while cooking is key. It saves so much time and just feels better. And if you've got a podcast running in the background the whole time it's not boring by any means.
Unfortunately for neurodivergents especially with ADHD, that advice will lead to time blindness when washing the dishes and burnt cooking😭. I need to have a timer for every step of my cooking process😢
@luyun352 that sounds rough. Personally I'm autistic, I guess one of the ways it manifests for me is I can't bring myself to eat unless I have the kitchen area clean after cooking. I can't game either unless I clear and make the living room the way I want it 😂
unfortunately getting everything ready in separate plates is way too much of a pain to clean afterwards, so i generally just section my cutting board with everything and maybe have one plate with a few ingredients i should cook at the same time
my solution is to keep everything on the cutting board. when i'm done chopping just push whatever it is to the corner of the cutting board and move on to the next thing. i have 1 or 2 little bowls to give myself more room to work if i need it, and keep any spices, sauces, and oils in their bottles
I love those deeper pasta plates for this! I’ve heard of using a single plate for mise en place for stirfrying, the idea is you arrange your ingredients clockwise with the ingredients you’re using first on the side of the plate closest to you
Yeah i myself never used this, way too much work. If i need precision i just put a bowl on the scales and mix everything there, maybe two bowls if some ingredients can't be separated later on. I feel like all these cutesy bowls are something for our viewing pleasure, not necessarily something you need to replicate when no one is watching
Oh god imagine having to clean up a couple of small cups afterwards. Even without a dish washer it takes you maybe 1-2 mins while making your cooking a lot more efficient. Even more so, it saves me so much time that I get to clean up my entire kitchen while cooking.
The garlic trick really only works on older cloves of garlic. The reason why that is due to the moisture content in the cloves, see there is less moisture in the older ones. This allowing them to be shaken off
Yeah, it's much more reliable to just squish them with the broad side of the knife. Will you get more garlic on your fingers? Yes, but they're also much easier to mince smashed because they're not little round things that can roll off your cutting board.
If you didn’t know; you can rub your fingers/hands on anything with stainless steel or coated with zinc, like the wash sink/counter, to get rid of the odours like garlic or sulphur. You can buy stainless steel ”soaps” which is the same thing. No need for toothpaste when you already near a stainless steel sink.
Yeah i hate this hack bc it doesn’t reliably work and made it harder to peel my garlic bc it just moistened the skin onto the garlic…..and if it does work (which it never for me) that means it was easy to peel to begin with
I have to prep before I cook because it makes cooking so much simpler, having all the amounts you need already prepped and there for you ready to chuck in care free! Great video, Chef!
Protip- put your bench scraper under your grater or microplane. Longer counter - Mise en place will COST you a substantial amount of time in the home-cook game. Not only does it add unnecessary dishes, but you will delay the start of cooking whilst you chase the Instagram setup, and then be sat idle whilst things are simmering or browning. Mise is great if you're prepping for 20-50+ plates, for less than ten I wouldn't bother. If you're keen on making your cooking efficient - check out cooking for engineers, not only will it shine a light on WHY you do stuff, but it also condenses recipes into tasks that can be done in serial and those that can be done in parallel to optimise time spent overall. Good luck in the kitchen 👍
Personally, I do mise en place at home not to save time, but to save energy. Cleaning while the food is on the stove means I can bundle both into a single task, and don't have to get up again to clean up my mess when I've just eaten and want to rest.
agreed on the misenplace, when getting started. but you'll find as you get going you know you got about 8 minutes give or take to sautee onions, but you totally could for like 30 if you needed. which means if you know what time gaps you have between cooking stages, what you can do. some things like washing dishes but...suppose you're making chowder. I might start by brining the chicken, it takes about an hour, once it's thwaed and in salty waterbath, I'll mince up some baccon, and put that on a low slow burner to render and brown. while it's going, I'll dice an onion, stirring the bacon. once the onion's done, the bacon usually needs more time, so I might toss the onion in a bowl ready to go, then start working on cubing up some potatos, perhaps some celery or other adds. watching the baon. point is...once you know what time you have, you can prep as you cook.
"Keep yourself busy with cleaning up." There's nothing worse than not having any counter space when cooking because it's cluttered with dirty cookware. Also, when you're tired after making your meal, you don't wanna clean up. Better do it while you're waiting.
@@miquelmoorrees6010 Anything that actively takes longer than 30 minutes will tire you. Especially after you eat, you don't have much more enthusiasm to do the washing up.
Put the dirty plates in the sink. Anything that only touched a vegetable or fruit can simply be rinsed and placed in a dish rack. Group together ingredients with similar cook times on one plate.
Shaking garlic cloves to peel them has made it so much easier for me to use fresh garlic. I always keep a glass pasta jar in the cabinet for it, as the smell tends to stick in plastic, and the rigidity and of the glass helps get the skins off quicker.
You can buy "steel soap" nowadays - it's a piece of steel shaped like a piece of soap. I have one at my kitchen sink, that's easier to use than trying to rub my cutlery.
There's no need for the toothpaste. Just use salt instead. My mom taught it to me. It works if you have food smells on your hands, if you scald yourself (run under cold water and put salt on the surface), if you do something with pepper, and your hands are itching. What i do for everything except the scalding is I wash my hands with soap and water, and then I scrub twice with cooking salt.
@@nurcanmasal6032yes, steel takes care of weird odors. You can buy "steel soap" nowadays - it's a piece of steel in the shape of a piece of soap. I have one at my kitchen sink. Also works great if you touch bacon or fish and don't want the smell on your hands for forever. And much more safe than touching your knife.
So true, I always prep everything and clean during the cooking. It’s much more relaxed. I don’t understand why most recipes will have you cook food and suddenly have you doing stuff you could’ve done as prep. It really stresses me out when I need to suddenly cut something, measure something or make a saus in time to add to the meat I have cooking in the pan already. With cleaning there’s no real time pressure, because you can just stop cleaning when you need to pay attention to the food. And as a reward, as you said, you barely have to clean after you sit down to enjoy your food. So if you’re cooking from a recipe, read it in full before you start cooking and do everything you could do as prep before you turn on the stove.
If you use a big mixing bowl at the start of recipe, keep it filled with hot soapy water in the sink to make it easier to clean other utensils as you go
These are brilliant tips. I’ve incorporated most of these behaviors in some shape or another to my cooking and it makes life easy. Cooking is supposed to be stress free, because if it wasn’t it’d be baking
Mise en place. I am sorry but unless you're preparing the food for a dinner party it's only quicker in specific circumstances. I used to do mise en place because I wasn't confident cooking and didn't want ingredients to burn while I'm cutting others. Now that I have more experience, I cut onions why the pan heats up, garlic while the onion gets a head start (garlic is more delicate). Cut meat while the onion and garlic soften. Add meat, change cutting boards and cut any additional veg, prepare stock, pastes etc while meat browns. Of course wash while your meal is cooking! But you don't have to wash as much, nor dry or put away as much.
Good luck cutting your stuff when you have delicate cooking times. I also thought I was a super cook and did the same thing as you. I recently switched (back) to mise en place and damn is it worth it. In the end it saves me time, allows me to clean my kitchen while cooking instead of having to do it after eating; and it allows for much more precise cooking.
Agreed, I mise en place the less confident I am with a dish or when I just want to really turn off my brain and not think out my process ("ok chop these while these cook, then when those are in the pan these should get peeled and chopped.." vs "idk i need this this and this chopped up"), but it's definitely slower.
garlic shake method: kinda works, but not well garlic smell hack: didnt work, but might depend on toothpaste chopping: works waste bowl: really good tip prepping everything: works well for saving time and having a smooth process, but can create a lot of dishes to wash keeping busy: good tip, cause if u staring at the food u might undercook the flavors cuz of impatience (happens to me). doing dishes during boiling time is an excellent tip
For the garlic smell, try rinsing and rubbing your fingertips on some kind of stainless steel, like a spoon or something. Saw it as a piece of advice once, and for me at least it’s seems to have worked ever since :)
so a few more tips: garlic peeled that actually works is the grip and twist method I use - the peels tend to just pop off. Advanced mise en plas, learn to know what to prep when so like if youre browing meat off you can chop onions garlic etc. saves lots of time. The waste plate/bowl is on point. Clean as you go it makes you far more organized. Lean knife skills and never forget that heat and time are also ingredients
I have the best hack for garlic or onion fingers! If you have a stainless steal ( or any metal really) faucet or sink, wherever... run some water over your fingers and then rub your fingers on the metal. The smell vanishes completely its amazing!
Clean as u go! Just the way grandma taught me. I completely agree! There’s nothing worse than a trashed kitchen left over to clean after u finish eating a nice meal.
For the garlic smell, don't rub your hands, put them under running cold water. This blocks the smelly substance from the garlic to chemically react to your skin. You can also give it a gentle rub on a metal spoon or on the sink
To taking the garlic or onion smell off of your hands, rub your hand against a metal spoon for a couple minutes with some soap or detergent, its science and works wonders, also doesnt leave minty residue in your food
I’ve tried that method with garlic and shook it to the high heavens and it peeled like 2 of the cloves out of two entire bulbs. I just pour hot water from the kettle on top of them and wait till it cools then peel it, dice it and put it in a jar with olive oil and I do a lot at once
Am I the only one who enjoys just preparing everything as I go along? Like I will definitely prepare the most time consuming and annoying things ahead of time, but all this extra work to make everything more efficient takes the joy out it. I like the rush to add the right seasoning before it overcooks, watching the meat slowly cook and be mesmerized at what is happening right in front of me, joy that my effort was worth it when I taste a meal well done. Being so methodical and efficient about everything takes part of the soul out of it for me. I do understand sometimes you just want a meal done quick, and it makes sense. But I would just feel tired and annoyed if I did this for every time I cooked something. Sorry about the rant and everything, I just feel very strongly about cooking and I don’t mean to insult anyone here.
I’ll be real with you, he’s right. As someone who’s had to cook for years by themselves, the mis en place (even just on paper plates) saves a ton of time. If prepping as you cook takes a ton of time limits not only what you can but how well you can do it, because even basic stuff requires that you do stuff at around the same time.
@@MrDarkx1000 20 yaer cook, 7 professionally. Cook as you go and use 1-2 cutting boards. You will save on cleanup and cut your time by 1/2. Unless you're cooking for more than 4 people, then do all your prep ahead of time so you can do multiple meal timings at once.
While preparing food using separate plates are nice, its a damn pain to clean them all. For a not so lazy person like me, I usually separate them to meat, aromatic vegetables and vegetables. Sometimes when I'm feeling fancy, there's also a plate for mushrooms
Good advice unless you have adhd if I walk away the food no longer exists in my mind. Then, 6 hours later, I wonder why I'm hungry and why the kitchen is on fire.😮
The problems with mise en place for me are: I need to use a LOT more dishes that I don't have I spend all the time prepping because I don't know when I'll be ready to turn the heat on instead of prepping each stage. The time I take to get each step ready is very unpredictable
I don’t always use mis en place because i’m conscious of nutrient loss from my veggies and loss of flavour for alliums and fresh herbs the longer they’re exposed to air and heat.
Save the bowls, know your dish and what ingredients can be thrown in one bowl. I prep as I cook but the first batch of can’t-wait-ingredients get prepped before anything cooks and put together (ex: onions then carrots/celery for traditional sofrito in Italian dishes or western soup bases)
easy garlic removal tec i learned at a pizza place (best believe everything smelled like garlic) is to wash your hands holding a stainless steel utensil. still don’t understand how it works but the more you grab that shit up while washing it helps. the woman who taught me this called it “molesting the spoon” because we used a slotted ss spoon that hung by the sink it was one of my least favorite jobs ever
Don't waste toothpaste washing the garlic off your fingers. Just run your fingers along your metal sink. Touching the sink will completely neutralize the smell.
Adding everything that's been chopped in a separate bowl each creates so many unnecessary dishes. You cut the items that go in first on the stove, and while those are cooking, you cut the next item that goes in next while you stir occasionally in between. You can even turn off the stove if you think it's cooked and then turn it on when your next batch of veggies are prepped. That'll prevent burning.
Another tip: sharpen your knives. With a sharp knife, you can glide through cuts, get into a rhythm, and achieve higher cutting speeds than capable with dull blades.
for the garlic smell drop the toothpaste - you can get steel soap bars or just rub your fingers on your tap while washing them. Yea, I didn't believe it either - try it.
Hi I’m a college student wondering how to make pastas taste better since it’s most of what I eat right now. Currently I just boil a box of rotini/spaghetti/rigatoni, etc. for about 10 minutes, heat up some marinara sauce from Walmart in the microwave, and deck it in parmesan cheese. I’d put in the extra work if I knew how, but I don’t know anything about cooking and don’t have a very big budget to learn how. Any recommendations? I’m thinking about getting a small parsley plant for the window like my dad would to occasionally pick a leaf or two off to put on it
Mise en place is great for learning the process of a dish especially if it turns out good enough to make regularly, at which point you can skip the mise en place and start fitting your chopping and prepping while other things are cooking which is another nice timesave. Could never get that shaking-garlic-in-a-container trick to work though. The garlic I tend to buy always seems too sticky to be shaken off.
For garlic and other smelly condiments: wash your hand using one of those stainless steel "soap bars". They really work. How? Beats me, but it must be some kind of surface adsorption phenomenon.
Cleaning up as you go along while cooking is key. It saves so much time and just feels better. And if you've got a podcast running in the background the whole time it's not boring by any means.
Unfortunately for neurodivergents especially with ADHD, that advice will lead to time blindness when washing the dishes and burnt cooking😭. I need to have a timer for every step of my cooking process😢
@luyun352 that sounds rough. Personally I'm autistic, I guess one of the ways it manifests for me is I can't bring myself to eat unless I have the kitchen area clean after cooking. I can't game either unless I clear and make the living room the way I want it 😂
@@luyun352 sounds like a skill issue
I tried "clean while you cook" but I just ended up using like 15 knives because I kept forgetting I needed the knife again
that’s exactly how I do it too (even with the podcast bit)
unfortunately getting everything ready in separate plates is way too much of a pain to clean afterwards, so i generally just section my cutting board with everything and maybe have one plate with a few ingredients i should cook at the same time
my solution is to keep everything on the cutting board. when i'm done chopping just push whatever it is to the corner of the cutting board and move on to the next thing. i have 1 or 2 little bowls to give myself more room to work if i need it, and keep any spices, sauces, and oils in their bottles
I love those deeper pasta plates for this! I’ve heard of using a single plate for mise en place for stirfrying, the idea is you arrange your ingredients clockwise with the ingredients you’re using first on the side of the plate closest to you
Yeah i myself never used this, way too much work. If i need precision i just put a bowl on the scales and mix everything there, maybe two bowls if some ingredients can't be separated later on. I feel like all these cutesy bowls are something for our viewing pleasure, not necessarily something you need to replicate when no one is watching
If washing a handful of plates is too taxing I can only hope I never need to hire you for any form of labor related job.
Oh god imagine having to clean up a couple of small cups afterwards. Even without a dish washer it takes you maybe 1-2 mins while making your cooking a lot more efficient.
Even more so, it saves me so much time that I get to clean up my entire kitchen while cooking.
Serialize your chopping? Should I use JSON or XML? I'm new to cooking
I would recommend pickling
😂
CSV works well
protobuf
Or, Cap’n Proto.
Anyway, good one. 😆
CSV works, but if you wanna make dynamic functions with customised properties of each ingredience, I’d say JSON!
This channel is an absolute gem. Congrats on the 100k
100%
The garlic trick really only works on older cloves of garlic. The reason why that is due to the moisture content in the cloves, see there is less moisture in the older ones. This allowing them to be shaken off
i think if you add an abrasive (salt etc.) that helps to peel them with this technique too
Yeah, it's much more reliable to just squish them with the broad side of the knife. Will you get more garlic on your fingers? Yes, but they're also much easier to mince smashed because they're not little round things that can roll off your cutting board.
If you didn’t know; you can rub your fingers/hands on anything with stainless steel or coated with zinc, like the wash sink/counter, to get rid of the odours like garlic or sulphur.
You can buy stainless steel ”soaps” which is the same thing. No need for toothpaste when you already near a stainless steel sink.
Yeah i hate this hack bc it doesn’t reliably work and made it harder to peel my garlic bc it just moistened the skin onto the garlic…..and if it does work (which it never for me) that means it was easy to peel to begin with
@@ai965 Yes. When I do this, I also cut the tip of the garlic to make the peeling easier.
I have to prep before I cook because it makes cooking so much simpler, having all the amounts you need already prepped and there for you ready to chuck in care free!
Great video, Chef!
Protip- put your bench scraper under your grater or microplane.
Longer counter - Mise en place will COST you a substantial amount of time in the home-cook game. Not only does it add unnecessary dishes, but you will delay the start of cooking whilst you chase the Instagram setup, and then be sat idle whilst things are simmering or browning. Mise is great if you're prepping for 20-50+ plates, for less than ten I wouldn't bother.
If you're keen on making your cooking efficient - check out cooking for engineers, not only will it shine a light on WHY you do stuff, but it also condenses recipes into tasks that can be done in serial and those that can be done in parallel to optimise time spent overall.
Good luck in the kitchen 👍
Personally, I do mise en place at home not to save time, but to save energy. Cleaning while the food is on the stove means I can bundle both into a single task, and don't have to get up again to clean up my mess when I've just eaten and want to rest.
mise en place but without the dishes is perfect
saving this guy's videos so i dont die when i start living on my own
LMAOO same bro 😭😭😭
Saaaammmee lol
agreed on the misenplace, when getting started. but you'll find as you get going you know you got about 8 minutes give or take to sautee onions, but you totally could for like 30 if you needed. which means if you know what time gaps you have between cooking stages, what you can do. some things like washing dishes but...suppose you're making chowder. I might start by brining the chicken, it takes about an hour, once it's thwaed and in salty waterbath, I'll mince up some baccon, and put that on a low slow burner to render and brown. while it's going, I'll dice an onion, stirring the bacon. once the onion's done, the bacon usually needs more time, so I might toss the onion in a bowl ready to go, then start working on cubing up some potatos, perhaps some celery or other adds. watching the baon. point is...once you know what time you have, you can prep as you cook.
Great advice…clean as you go…makes it so much nicer to enjoy the meal.
"Keep yourself busy with cleaning up."
There's nothing worse than not having any counter space when cooking because it's cluttered with dirty cookware. Also, when you're tired after making your meal, you don't wanna clean up. Better do it while you're waiting.
You get tired from making a meal?
@@miquelmoorrees6010 Anything that actively takes longer than 30 minutes will tire you. Especially after you eat, you don't have much more enthusiasm to do the washing up.
Put the dirty plates in the sink. Anything that only touched a vegetable or fruit can simply be rinsed and placed in a dish rack. Group together ingredients with similar cook times on one plate.
@notclintdempsey6106 I like it.
Shaking garlic cloves to peel them has made it so much easier for me to use fresh garlic. I always keep a glass pasta jar in the cabinet for it, as the smell tends to stick in plastic, and the rigidity and of the glass helps get the skins off quicker.
That looked unbelievably good
For garlic smell on your fingers you can also rub your fingers on stainless steel (most silverware) and it will also remove the smell.
Salt is also an option.
You can buy "steel soap" nowadays - it's a piece of steel shaped like a piece of soap. I have one at my kitchen sink, that's easier to use than trying to rub my cutlery.
@@TheFeldhamster yeah, I know of those as well. I just mentioned silverware because it's something that most people would have
There's no need for the toothpaste. Just use salt instead. My mom taught it to me. It works if you have food smells on your hands, if you scald yourself (run under cold water and put salt on the surface), if you do something with pepper, and your hands are itching. What i do for everything except the scalding is I wash my hands with soap and water, and then I scrub twice with cooking salt.
Yeah but salt is probably not gonna work for everyone, like those with eczema
@@viridia1526Rub your fingers on some stainless steel (like the sink or the faucet).
There are stainless steel "soaps" you can buy. Works wonders
Even better, just rub your fingers to the knife under water, both cleaning the knife and your hands. Should be careful but it works for me
@@nurcanmasal6032yes, steel takes care of weird odors. You can buy "steel soap" nowadays - it's a piece of steel in the shape of a piece of soap. I have one at my kitchen sink. Also works great if you touch bacon or fish and don't want the smell on your hands for forever. And much more safe than touching your knife.
So true, I always prep everything and clean during the cooking. It’s much more relaxed. I don’t understand why most recipes will have you cook food and suddenly have you doing stuff you could’ve done as prep. It really stresses me out when I need to suddenly cut something, measure something or make a saus in time to add to the meat I have cooking in the pan already. With cleaning there’s no real time pressure, because you can just stop cleaning when you need to pay attention to the food. And as a reward, as you said, you barely have to clean after you sit down to enjoy your food.
So if you’re cooking from a recipe, read it in full before you start cooking and do everything you could do as prep before you turn on the stove.
If you use a big mixing bowl at the start of recipe, keep it filled with hot soapy water in the sink to make it easier to clean other utensils as you go
This is how I cook And bake... it saves so much time!! I love the hack of washing with toothpaste to get rid of garlicky smells 😊❤
The last tip is perfect for beginners and my favourite way to cook. Having every ingredient prepped and ready before you start cooking is a life saver
These are brilliant tips. I’ve incorporated most of these behaviors in some shape or another to my cooking and it makes life easy. Cooking is supposed to be stress free, because if it wasn’t it’d be baking
thank you! I really appreciate your tips on saving time or money!
Your quick videos are excellent dude, and your voice is lovely for narration. I'm gonna go through all your content and I subscribed too. Nicely done!
Great choice of music. And nice vid.
Mise en place. I am sorry but unless you're preparing the food for a dinner party it's only quicker in specific circumstances.
I used to do mise en place because I wasn't confident cooking and didn't want ingredients to burn while I'm cutting others.
Now that I have more experience, I cut onions why the pan heats up, garlic while the onion gets a head start (garlic is more delicate). Cut meat while the onion and garlic soften. Add meat, change cutting boards and cut any additional veg, prepare stock, pastes etc while meat browns.
Of course wash while your meal is cooking! But you don't have to wash as much, nor dry or put away as much.
Good luck cutting your stuff when you have delicate cooking times. I also thought I was a super cook and did the same thing as you. I recently switched (back) to mise en place and damn is it worth it. In the end it saves me time, allows me to clean my kitchen while cooking instead of having to do it after eating; and it allows for much more precise cooking.
Agreed, I mise en place the less confident I am with a dish or when I just want to really turn off my brain and not think out my process ("ok chop these while these cook, then when those are in the pan these should get peeled and chopped.." vs "idk i need this this and this chopped up"), but it's definitely slower.
They both give me chills. Stunning performances.
I’m autistic and this is how I live! I can’t stand wasted time or inefficiencies. Brilliant kitchen tips, some of which I hadn’t done yet thanks
Want a medal?
@ no thanks
Yeah, washing up too, but you can most certainly cut the later ingredients while the earlier ones getting browned/fried/boiled
Love the Headhunters track in the background! Good tips, thanks!
garlic shake method:
kinda works, but not well
garlic smell hack:
didnt work, but might depend on toothpaste
chopping:
works
waste bowl:
really good tip
prepping everything:
works well for saving time and having a smooth process, but can create a lot of dishes to wash
keeping busy:
good tip, cause if u staring at the food u might undercook the flavors cuz of impatience (happens to me).
doing dishes during boiling time is an excellent tip
For the garlic smell, try rinsing and rubbing your fingertips on some kind of stainless steel, like a spoon or something. Saw it as a piece of advice once, and for me at least it’s seems to have worked ever since :)
Love these videos! I am LEARNING so much 🥳
The tips are really great, but I just wanted to say
HERBIE HANCOCK AND CHAMELEON MENTIONED!! Respect man.
Thought the exact same thing man
Thought the exact same the funkiest song humanly possible
As soon as I heard the first beat I lost my mind
so a few more tips: garlic peeled that actually works is the grip and twist method I use - the peels tend to just pop off. Advanced mise en plas, learn to know what to prep when so like if youre browing meat off you can chop onions garlic etc. saves lots of time. The waste plate/bowl is on point. Clean as you go it makes you far more organized. Lean knife skills and never forget that heat and time are also ingredients
Great advice. I have always been doing all of these 👩🍳
This man has music taste!
I have the best hack for garlic or onion fingers! If you have a stainless steal ( or any metal really) faucet or sink, wherever... run some water over your fingers and then rub your fingers on the metal. The smell vanishes completely its amazing!
Clean as u go! Just the way grandma taught me. I completely agree! There’s nothing worse than a trashed kitchen left over to clean after u finish eating a nice meal.
That last line was so on point.
Solid music taste brother 👌
Note: Plastic cutting boards are not indestructible and the knife will scrape up small bits of plastic that then wind up in your food.
Thanks for the tips! New subscriber here ❤
Thank you for these tips and congrats on your 100k as well!🎉
Whilst I do think we should try to slow down and enjoy things more, these are great tips for someone in a hurry! Thank you!
I wash my hands with soap, while rubbing them over stainless steel...usually the faucet. It works for getting rid of the garlic smell
Great noodle combo right there 🔥🍜
Peel your ginger and then freeze it, it keeps well that way and it grates more cleanly
For the garlic smell, don't rub your hands, put them under running cold water. This blocks the smelly substance from the garlic to chemically react to your skin. You can also give it a gentle rub on a metal spoon or on the sink
Such useful and information-dense video, thank you!
Another awesome video. You rock dude!
what is the recipe name for this meal, looks good
Luigi ??? Is that YOU ???
Can we have the recipe you were making looked great
I haaaate washing up but it is so satisfying when you clean it whilst youre still cooking
To taking the garlic or onion smell off of your hands, rub your hand against a metal spoon for a couple minutes with some soap or detergent, its science and works wonders, also doesnt leave minty residue in your food
This guy is more organised than I'll ever be.
I’ve tried that method with garlic and shook it to the high heavens and it peeled like 2 of the cloves out of two entire bulbs. I just pour hot water from the kettle on top of them and wait till it cools then peel it, dice it and put it in a jar with olive oil and I do a lot at once
Am I the only one who enjoys just preparing everything as I go along? Like I will definitely prepare the most time consuming and annoying things ahead of time, but all this extra work to make everything more efficient takes the joy out it. I like the rush to add the right seasoning before it overcooks, watching the meat slowly cook and be mesmerized at what is happening right in front of me, joy that my effort was worth it when I taste a meal well done. Being so methodical and efficient about everything takes part of the soul out of it for me. I do understand sometimes you just want a meal done quick, and it makes sense. But I would just feel tired and annoyed if I did this for every time I cooked something. Sorry about the rant and everything, I just feel very strongly about cooking and I don’t mean to insult anyone here.
Is there a recipe for this meal? Looks so good!
"save time washing up" - ok will do after I wash 20 individual ingrediant bowls that I used instead of just prepping as I cooked
I’ll be real with you, he’s right. As someone who’s had to cook for years by themselves, the mis en place (even just on paper plates) saves a ton of time.
If prepping as you cook takes a ton of time limits not only what you can but how well you can do it, because even basic stuff requires that you do stuff at around the same time.
@@MrDarkx1000 20 yaer cook, 7 professionally.
Cook as you go and use 1-2 cutting boards. You will save on cleanup and cut your time by 1/2.
Unless you're cooking for more than 4 people, then do all your prep ahead of time so you can do multiple meal timings at once.
While preparing food using separate plates are nice, its a damn pain to clean them all. For a not so lazy person like me, I usually separate them to meat, aromatic vegetables and vegetables. Sometimes when I'm feeling fancy, there's also a plate for mushrooms
Thank you so much for garlic 🧄 tip!
Good advice unless you have adhd if I walk away the food no longer exists in my mind. Then, 6 hours later, I wonder why I'm hungry and why the kitchen is on fire.😮
What’s the recipe for this?? Looks yum
didnt know luigi mangione had a cooking channel
Finally a reel without a noisy music mess
The problems with mise en place for me are:
I need to use a LOT more dishes that I don't have
I spend all the time prepping because I don't know when I'll be ready to turn the heat on instead of prepping each stage. The time I take to get each step ready is very unpredictable
Great tips!
If you find yourself gazing at the food you're doing it wrong 😂😂 me
I don’t always use mis en place because i’m conscious of nutrient loss from my veggies and loss of flavour for alliums and fresh herbs the longer they’re exposed to air and heat.
I cut the ends off, put the knife on top, and apply a little pressure, and the garlic peels easily.
Buy a bar of steel soap To get rid of garlic smell of fingers. It helps for so many other odours that refuse to leave.
Great song choice❤
Save the bowls, know your dish and what ingredients can be thrown in one bowl. I prep as I cook but the first batch of can’t-wait-ingredients get prepped before anything cooks and put together (ex: onions then carrots/celery for traditional sofrito in Italian dishes or western soup bases)
easy garlic removal tec i learned at a pizza place (best believe everything smelled like garlic) is to wash your hands holding a stainless steel utensil. still don’t understand how it works but the more you grab that shit up while washing it helps. the woman who taught me this called it “molesting the spoon” because we used a slotted ss spoon that hung by the sink it was one of my least favorite jobs ever
Woah. I have trouble with keeping the kitchen Clean after cooking. The last tip is literally for me!!!!
and if it looks like a lot of dishes, you can do the same exact thing in a big plate or dish so there’s less to wash after!
Yes, cleaning while waiting is key. My mom taught me that and would scold me if i was staring at the frying pan even tho no stiring is needed.
Love it. Not sure about tooth paste and garlic smell though😂
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
The only way to cook.
Lemon juice also works to get rid of smells
for the toothpaste one you can also rub your hands on metal like the inside of your sink but it may take slightly longer.
I never remove garlic smell from my fingers. It’s almost sacrilegious. It’s the remembrance of a great cooking.
What kind of noodles are they and where to buy in the UK?
Thank you!
Don't waste toothpaste washing the garlic off your fingers. Just run your fingers along your metal sink. Touching the sink will completely neutralize the smell.
This guy gets it. Wash while you wait!
Adding everything that's been chopped in a separate bowl each creates so many unnecessary dishes. You cut the items that go in first on the stove, and while those are cooking, you cut the next item that goes in next while you stir occasionally in between. You can even turn off the stove if you think it's cooked and then turn it on when your next batch of veggies are prepped. That'll prevent burning.
Washing as you go along is one of the best things.
Another tip: sharpen your knives.
With a sharp knife, you can glide through cuts, get into a rhythm, and achieve higher cutting speeds than capable with dull blades.
stainless steal to remove odors is very good. either buy that steel bar of soap, or just rub your knife or a spoon on your hands to get rid of odors.
Actually fckin great advice.
Mise en place is very useful for me
Would love the recipe!
subbed for the garlic trick
the one meal he makes that is actually my standard of normal
for the garlic smell drop the toothpaste - you can get steel soap bars or just rub your fingers on your tap while washing them. Yea, I didn't believe it either - try it.
Well, now Chameleon is going to be stuck in my head for the next week, once again 😂
Please the recipe 😩
WAIT IS THAT LUIGI MANGIONE?
Hi I’m a college student wondering how to make pastas taste better since it’s most of what I eat right now. Currently I just boil a box of rotini/spaghetti/rigatoni, etc. for about 10 minutes, heat up some marinara sauce from Walmart in the microwave, and deck it in parmesan cheese. I’d put in the extra work if I knew how, but I don’t know anything about cooking and don’t have a very big budget to learn how. Any recommendations? I’m thinking about getting a small parsley plant for the window like my dad would to occasionally pick a leaf or two off to put on it
Mise en place is great for learning the process of a dish especially if it turns out good enough to make regularly, at which point you can skip the mise en place and start fitting your chopping and prepping while other things are cooking which is another nice timesave.
Could never get that shaking-garlic-in-a-container trick to work though. The garlic I tend to buy always seems too sticky to be shaken off.
For garlic and other smelly condiments: wash your hand using one of those stainless steel "soap bars". They really work. How? Beats me, but it must be some kind of surface adsorption phenomenon.